1,521 easy and fully explained recipes, with +66K photos and 78 videos

Brownies

Name: Brownies
Prep time: 19 min
Cook time: 15 min
Total time: 34 min
Yield: 1 kg 400 g
Cuisine: French
Ingredients: 200 g pecan nuts; 300 g dark chocolate; 300 g butter; 200 g egg; 240 g brown sugar; 200 g flour

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.

128 K 4.2/5 (27 reviews)

35 min.

Easy

9.45 €

1 kg 400 g

6 Ingredients

Last modified on: March 8^th 2020

For this recipe: I want to make it (613×) I made it (590×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

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

Change these quantities to make:

700 g 1 kg 400 g 2 kg 800 g 4 kg 200 g

Change measures:

Metric

Metric weight Metric volumes

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.

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.

Put 300 g dark chocolate et 300 g butter into a bowl.

Stage 3 - 10 min.

Melt over a bain-marieor in the microwave on low power.

Set aside.

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.

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.

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	70 RDI=30 %	610 RDI=60 %	500 RDI=80 %	7,180 RDI=360 %	30,070 RDI: 360 %
Per 100 g	4 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

Caramelised apple pie

Apple pie made with caramelised apples.

September 11^th 2018271 K4.3 1 hour 55 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.28 M 64.2 4 days 15 hours 50 min.

Green parsley sauce

This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.

February 21^th 2011543 K 44.3 25 min.

How to prepare tomatoes

Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...).

June 6^th 2012347 K 24 40 min.

Pear sorbet

For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.

February 21^th 2011344 K4 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.