Brownies

I finally found the perfect square cake pan I was looking for. It didn't stop me from making brownies before, but it was a perfect opportunity to give my new pan its first spin. These brownies came out rich and fudgy, with a strong cocoa flavor enhanced by the saltiness of the macadamia nuts.
Makes 16 servings.






INGREDIENTS
½ cup unsalted butter, melted (110 grams)
1 tablespoon vegetable oil (I used olive oil)
1 cup white sugar
2 large eggs
2 teaspoons vanilla extract
½ cup all purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
½ cup dark chocolate chips (52% cocoa at least)
½ cup coarsely chopped nuts - optional (I used macadamia nuts)


Preheat oven to 175°C | 350°F.
Lightly grease an 8 or 9-inch square baking pan with cooking oil spray or butter.
Line bottom with baking paper and set aside.
Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (about 1 minute).
Add flour, cocoa powder and salt, gently stirring the dry ingredients through the wet, until JUST combined (do NOT over beat to avoid air bubbles being trapped in the batter).
Finally, add chocolate chips and chopped nuts stirring just to incorporate them into the batter.
Pour batter into prepared pan, smoothing the top out evenly. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies. 
Remove and allow to cool to room temperature before slicing into 16 brownies.



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