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.
112 K 4.2/5 (26 reviews)
35 min.
Easy
2 kg 800 g
6 IngredientsLast modified on: March 8th 2020
For 2 kg 800 g, you will need:
- 1
400 ml pecan nuts - 2
750 ml dark chocolate - 3
619.2 ml butter - 4
400 ml egg - 5
480 ml brown sugar - 6
624 ml flour
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 15 min.
All in all: 35 min.
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.
Preheat the oven to 180°C (360°F).
Toast 400 ml 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 400 ml 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 750 ml dark chocolate et 619.2 ml butter into a bowl.
Stage 3 - 10 min.
Stage 4 - 2 min.
Put 400 ml egg and 480 ml 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 624 ml 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 140 RDI=60 % | 1,210 RDI=110 % | 990 RDI=150 % | 14,360 RDI=720 % | 60,130 RDI: 720 % |
| Per 100 g | 4 RDI=2 % | 40 RDI=4 % | 30 RDI=5 % | 500 RDI=30 % | 2,090 RDI: 30 % |
How much will it cost?
- For 2 kg 800 g : 18.90 €
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)
Butter
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Dark chocolate
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Brown sugar
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Egg
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