RobbieM: Here you go trish!
This is my favourite. Not salty, somewhat chewy but not gooey, good chocolate flavour without tasting like a candy bar.
BROWNIES
2 ounces bitter-sweet (baking) chocolate
¼ cup butter (½ stick)
2 eggs (room temperature)
? teaspoon salt
1 cup granulated white sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
½ cup chopped pecans
1. Preheat oven to 350 degrees.
2. Grease 8-inch X 8-inch square or 9-inch round cake pan.
3. Break chocolate into pieces and put in glass measuring cup;
add butter; microwave on high about 30 second, just until butter
has melted; remove from microwave and stir; if chocolate has
not melted completely, return to microwave for 10 seconds,
then stir again; repeat until chocolate is just barely melted; set
aside to cool (do not use while still hot).
4. Beat eggs & salt with whisk in large bowl until light and foamy.
5. Gradually add sugar to eggs, whisking well after each addition;
beat until very smooth, about 3 to 5 minutes.
6. Add vanilla to egg mixture and whisk until incorporated.
7. Add cooled chocolate and butter mixture to egg mixture; fold
together with a rubber spatula.
8. Before chocolate and egg mixtures are completely mixed
together, add flour; continue folding.
9. Before flour is completely mixed in, add nuts; continue folding
just until mixture is evenly coloured.
10. Pour batter into prepared pan and bake 25 minutes; centre will
appear crusty but will be quite soft; cake is done when it just
begins to pull away from sides of pan.
11. Cool completely before cutting into bars.
Thanks Robbie, it sounds delicious
I have to get the American style measuring cups tomorrow - Im determined to make some of these by hook or by crook now - will bump this when I get them done - Ive heard about brownies for yrs and want them to be just right
