Fool-proof chocolate brownies
|350 g||dark chocolate|
|10 ml||vanilla — essence|
|10 ml||coffee powder|
|225 g||castor sugar|
|75 g||flour — self-raising|
|150 g||chocolate — chips|
|175 g||pecan nuts|
Butter and flour a 23cm square cake tin.
Preheat the oven to 150°C. In a microwavable bowl mix the butter, chocolate, vanilla and coffee. Heat this in the microwave until melted. Set aside to cool slightly.
In a separate bowl, whisk the eggs and castor sugar together. Fold in the self-raising flour. To this mixture add the melted chocolate and butter, and mix well. Then fold in the chocolate chips and pecan nuts. Pour all this into the baking tin and bang a few times on the counter top to dislodge any large air bubbles.
Bake in a slow oven for about 40 mins. The mixture should have a defined crust on top and should not be wobbly, but it will still be slightly soft to the touch and a skewer will NOT come out clean.
Remove from the oven and leave until completely cold (preferably overnight) before cutting. Cut into squares and store in an airtight container. The brownies can be stored for about two weeks in an airtight container or about a month if frozen.
Reprinted with the permission of Julie Donald.
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