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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.
Brownies should still be soft in the middle, so need to be slightly undercooked.
129 K 4.2/5 (27 reviews)
35 min.
Easy
9.45 €
1 kg 400 g
6 IngredientsLast modified on: March 8th 2020
For 1 kg 400 g, you will need:
- 1
200 g pecan nuts - 2
300 g dark chocolate - 3
300 g butter - 4
200 g egg ( How to... ) - 5
240 g brown sugar - 6
200 g flour - Total weight: 1,440 grams
Times for this recipe
Preparation: 20 min.
Cooking: 15 min.
All in all: 35 min.
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Step by step recipe
Stage 1 - ⌛ 5 min.
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.
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.
Put 300 g dark chocolate et 300 g butter into a bowl.
Stage 3 - ⌛ 10 min.
Stage 4 - ⌛ 2 min.
Put 200 g egg and 240 g brown sugar into a bowl and mix well.
Stage 5 - ⌛ 2 min.
Add the egg and sugar mixture to the chocolate.
Beat together by hand until thoroughly mixed.
Beat together by hand until thoroughly mixed.
Stage 6 - ⌛ 2 min.
Add 200 g flour, then the toasted pecan nuts.
Stage 7 - ⌛ 3 min.
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.
Pour in the mixture.
Stage 9 - ⌛ 3 min.
Bake for 20-30 minutes, checking the cooking frequently. Brownies should stay soft, so it is important not to overcook.
Stage 10 - ⌛ 3 min.
Turn out when cold and cut in portions, if you wish.
Stage 11
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.
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
How much will it cost?
- For 1 kg 400 g : 9.45 €
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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)
Dark chocolate
Like these other recipes: Chocolate madeleines, Chocolate cream, Italian hot chocolate , Mint and chocolate cream, Chocolate mousse with hazelnuts, ... See them all 38
Butter
Like these other recipes: Tarte Normande, Sautéed Green Vegetables in pan, "Buttonhole" quail eggs, Oat financiers for Louise, Saint-Lô cake, ... See them all 481
Brown sugar
Like these other recipes: Mojito peaches, Chaud-froid of grapefruit, pineapple and lime custard , Flaky brownie brioche, Quince and apple compote, Caribbean upside-down cake, ... See them all 45
Egg
Like these other recipes: Chorizo cake with olives and tomato confit, Rolled chestnut and apple brioche, Buckwheat pancakes, Naan, Old style brioche, ... See them all 244
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