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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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In 'Brownie Bliss' by Linda Collister Ingredients:
7 ounces bittersweet chocolate |
7 tablespoons unsalted butter, softened |
1 1/2 cups packed light brown sugar |
4 extra-large eggs, lightly beaten |
1/2 teaspoon vanilla extract |
1/2 cup all-purpose flour |
2/3 cup unsweetened cocoa |
1 cup walnut pieces or 1 cup pecan pieces |
bittersweet chocolate shavings, to decorate |
whipped cream, to serve |
Directions:
1. Preheat oven to 350°; grease and line a 9-inch square pan with parchment paper (leave an overhang so you can easily remove brownies to cooling rack).
2. Break up the chocolate and put it in a heatproof bowl; set the bowl over a pan of steaming water and gently melt the chocolate, stirring frequently.
3. Do not let the base of the bowl touch the water.
4. Remove the bowl from the pan and leave to cool until needed.
5. Put the soft butter and sugar in a mixing bowl and beat, using an electric mixer, until fluffy.
6. Gradually beat in the eggs, then add the vanilla extract.
7. Next, beat in the melted chocolate.
8. When thoroughly combine, sift the flour and cocoa directly onto the mixture and stir inches.
9. Mix in the nuts; then transfer mixture to the prepared pan; spread evenly, and level the surface.
10. Bake in oven for about 20 minutes until almost firm to the touch; remove the pan from the oven.
11. Leave to cool in the pan before removing and cutting into 20 pieces.
12. Sprinkle with chocolate shavings.
13. Serve with whipped cream, if you like.
14. Store in an airtight container and eat within 4 days.
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