Here is a recipe for chocolate brownie that I have made today.

It’s winter now the daylight hours are short. I like nothing better just sit on the sofa and have some chocolate brownie. so bad for you but tastes sooo good.

Recipe makes about 12-16 pieces (depends on how big one cuts them).

Ingredients

90 grms plain (all purpose) flour

2 teaspoonful of chocolate powder

quarter teaspoon of salt

1/2 teaspoon of baking powder

200 grms dark cooking chocolate (at least 70% chocolate)

150 grms unsalted butter, reserve some butter to butter the brownie pan

80 grms of white chocolate

110 grms of soft brown sugar

110 grms of caster sugar

4 medium size free range eggs

100 grms half pecan

Baking parchment paper enough to line and extra 5cm round to line the brownie pan

9 inch (about 23 cm) square or round brownie pan

Method

Heat up the oven to 180 degrees (fan assisted). Prepare the brownie pan in a square or round tin. About 20 cm in square. Then line it with baking parchment paper leaving about 5 cm of extra length around the pan.

Cut the dark chocolate and butter into small squares and pieces. Melt them over in a double boil pan. By putting the chocolate and butter in a pyrex boil melt it over pot of simmering water. Take the dark chocolate mixture out just as when most of the chocolate are melted as the heat in the chocolates will continue melting. Even when taken away from the simmer pot of water.

Beat the eggs together add the eggs to the dark chocolate mixture. Add the sugars soft brown sugar and caster sugar. Mix well.

Then sift the flour, chocolate powder, baking powder and salt together. Add the sifted powders with the dark chocolate mixture. Mix well.

Chop the pecans and the white chocolate into small squares about 1 cm. Add them to the chocolate mixture. Mix well or lay them on top of the mixture when it is in the brownie pan. Pour the mixture in the brownie pan. Cook for at least 25 minutes.

chocolate brownie

Here is a classic chocolate brownie recipe using dark chocolate. Pecans and white chocolate as toppings.

90 grms flour (all purpose/ plain )
2 tsp chocolate/ cocoa powder
1/4 tsp salt
1/2 tsp baking powder
200 grms dark cooking chocolate
150 grms butter (unsalted, reserve some to butter pan)
80 grms white chocolate
100 grms soft brown sugar
100 grms caster sugar
4 medium eggs (free range)
100 grms pecan (half)
baking parchment to line 9 inch pan round or square

Heat up the oven to 180 degrees (fan assisted). Prepare the brownie pan in a
square or round tin. About 20 cm in square. Then line it with baking parchment
paper leaving about 5 cm of extra length around the pan.
Cut the dark chocolate and butter into small squares and pieces. Melt them
over in a double boil pan. By putting the chocolate and butter in a pyrex boil
melt it over pot of simmering water. Take the dark chocolate mixture out just as
when most of the chocolate are melted as the heat in the chocolates will continue
melting. Even when taken away from the simmer pot of water.
Beat the eggs together add the eggs to the dark chocolate mixture. Add the
sugars soft brown sugar and caster sugar. Mix well.
Then sift the flour, chocolate powder, baking powder and salt together. Add the
sifted powders with the dark chocolate mixture. Mix well
Chop the pecans and the white chocolate into small squares about 1 cm. Add
them to the chocolate mixture. Mix well or lay them on top of the mixture when
it is in the brownie pan. Pour the mixture in the brownie pan. Cook for at least
25 minutes.