Brownies


Brownies
Brownies are traditional North-American tray-baked cakes: always moist in texture, usually with chocolate and pecan nuts.

Brownies should still be soft in the middle, so need to be slightly undercooked.
112 K 4.2/5 (26 reviews)
Grade this recipe:
Keywords:
Last modified on: March 8th 2020
For 1 kg 400 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
Cooking: 15 min.
All in all: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Brownies
Preheat the oven to 180°C (360°F).

Toast 200 g pecan nuts: spread them out on a baking sheet and put in the oven for 5 minutes.

Set aside, and leave the oven on.

Stage 2 - 2 min.
Brownies
Put 300 g dark chocolate et 300 g butter into a bowl.

Stage 3 - 10 min.
Brownies
Melt over a bain-marieor in the microwave on low power.

Set aside.

Stage 4 - 2 min.
Brownies
Put 200 g egg and 240 g brown sugar into a bowl and mix well.

Stage 5 - 2 min.
Brownies
Add the egg and sugar mixture to the chocolate.

Beat together by hand until thoroughly mixed.

Stage 6 - 2 min.
Brownies
Add 200 g flour, then the toasted pecan nuts.

Stage 7 - 3 min.
Brownies
Sit an 8-inch (20 cm) square tin, mould or ring on a sheet of cooking parchment, laid on a baking sheet.

Stage 8 - 2 min.
Brownies
Pour in the mixture.

Stage 9 - 3 min.
Brownies
Bake for 20-30 minutes, checking the cooking frequently. Brownies should stay soft, so it is important not to overcook.

Stage 10 - 3 min.
Brownies
Turn out when cold and cut in portions, if you wish.

Stage 11
Brownies
You can serve brownies with real custard (crème anglaise) a little whipped cream, a scoop of vanilla ice cream or something more adventurous, like fresh mint ice-cream.
Remarks
If you don't have pecan nuts, walnuts will work just fine.

For an extra-delicious brownie, you can caramelize the pecan nuts (Jeremy's idea).

For a brownie with a more 'cereal' texture, add 50g rolled oats to the mixture. If possible, toast these like the nuts.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %610 RDI=60 %500 RDI=80 %7,180 RDI=360 %30,070 RDI: 360 %
Per 100 g4 RDI=2 %40 RDI=4 %30 RDI=5 %500 RDI=30 %2,090 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Nuts, Milk, egg, Gluten
How much will it cost?
  • For 1 kg 400 g : 9.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Small ratatouille with
Small ratatouille with
It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm.
June 12th 2011269 K5 1 hour 3 min.
Croque-monsieur
Croque-monsieur
A classic of French "street food" or bistros: a slice of ham between two slices of bread spread with béchamel sauce. The sandwich is then sprinkled with cheese and toasted in the oven.
August 1st 2010260 K4 50 min.
Like Bounty
Like Bounty
You will no doubt be familiar with Bounty, the chocolate-covered coconut bar. Here's a melt-in-the-mouth version "on a plate" for a chic dessert.
August 1st 2011151 K4.6 1 hour 55 min.
Celeriac and sesame soup
Celeriac and sesame soup
Celeriac soup with a double dose of sesame flavour: tahini (sesame paste) in the smooth, creamy soup and a crunchy sesame-seed crumble scattered on top.
April 3rd 202224 K 60 min.
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
February 21th 2011287 K4.2 1 hour 4 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page