Go Back
Print
Notes
Smaller
Normal
Larger
Chocolate Brownies
Steven Thomas
Print Recipe
Ingredients
200
grams
dark or plain Chocolate
70% cocoa solids
250
grams
butter
or 125 grams Butter and cup oil
Optional 1/2 cup Strong Black Coffee or Expresso
1/2 - 1
teaspoon
vanilla essence
4
eggs
1/2
teaspoon
salt
1 - 1 1/2
cup
sugar
depending on your sweet tooth
1
cup
flour
1/2
cup
nuts
e.g. pecans, broken and possibly toasted
[Optional] 3/4 teaspoon baking powder
[Optional] 50 grams milk chocolate
chunks or bits
[Optional] 50 grams white chocolate
chunks or bits
1/2
cup
nuts
broken
Instructions
Pre-heat oven 170º C
Melt, mix, and cool the chocolate, butter and coffee
Add vanilla to chocolate mix
Beat eggs, salt and sugar for 10 minutes
Mix eggs with chocolate
Add flour, nuts, baking powder and chocolate chunks (or bits) to mixture, stir until no lumps (aside from the chocolate)
Pour into greased tray (30 cm by 30 cm, or 30 cm by 20 cm for a thicker version)
Press nuts into top of brownies
Bake for 35 minutes at 170º C
Cut after the cake is cool (neither hot nor cold).
Notes
Makes 16-20. There is an option to turn it into Triple Chocolate Brownies.