best brownies – My Whisk and I

145g butter
250g sugar
80g cocoa powder, sifted
1,2ml salt
7,5ml vanilla
2 eggs
65g flour
75g pecan nuts, roughly chopped
2 x 80g slabs of chocolate

Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Add the butter, sugar, cocoa powder and salt to a heatproof bowl set over a saucepan of simmering water.
Stir the mixture every now and then until the butter has melted and the mixture is amalgamated.
Remove the bowl from the saucepan and add the vanilla.
Stir through.
Add the eggs one-by-one and beat to incorporate, with a wooden spoon.
Add the flour and beat again to incorporate.
Add the pecan nuts and stir through.
Spoon half the batter in to the prepared baking tin and spread it out evenly.
Place the chocolate slabs, side-to-side, on the batter and cover with the rest of the brownie batter.
Bake in the oven for 25 minutes.
Remove the brownies from the oven and cool completely.
Slice into 16 squares.

These brownies are moist with an intense chocolate taste and surprisingly, very light in texture. Store them in a sealed container at room temperature for 3 – 4 days.

100g butter
250g dark chocolate, chopped
250ml sweet potato, cooked and mashed
125ml brown sugar
250ml granulated sugar
4 eggs
7,5ml vanilla
2,5ml salt
165ml flour
125ml cocoa powder

Preheat your oven to 180℃.
Line a baking tin, 18cm X 28cm or 23cm X 23cm with baking paper.
Add the butter to a small saucepan and place on medium to high heat.
Take the saucepan off the heat as soon as the butter starts to make small bubbles and add the chopped chocolate. Leave to stand for 5 minutes.
Add the mashed sweet potato, brown sugar, granulated sugar, eggs, vanilla and salt to a mixing bowl and whisk together.
Return to the butter and chocolate and whisk the mixture until the chocolate has melted and you are left with a smooth, emulsified mixture.
Add the chocolate and butter mixture to the sweet potato mix and stir through.
Sift the flour and cocoa powder into the same bowl and mix until incorporated.
Spoon the mixture into the prepared baking tin and bake for 35 minutes or until a toothpick inserted into the cake, comes out clean.
Cool the brownies completely, on a cooling rack.
Store in an airtight container for 3 – 4 days, at room temperature.

Tag: best brownies

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