Saturday, 20 April 2013

Chocolate Fudge Brownies with Pecans and White Chocolate!

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This was the first recipe that I have used from my Magnolia bakery recipe book that I got for Christmas! The original recipe actually uses butterscotch bits inst ead of white chocolate but I couldnt find any so I was stuck with more chocolate mmmmmm =D I ended up totally undercooking it, mailny because the last time I made brownies I cooked them a little longer than needed so it was more cake like than gooey. So these were very good heated up with ice cream or froyo! But for next time I will try cooking them a tad longer until a more browny like consistency.

Here is the recipe (From More From Magnolia by Allysa Torey):

65g (21/4oz) plain flour
1/8 tsp salt
55g (2oz) unsalted butter
185g (10oz) plain chocolate
2 eggs, at room temperature
200g (7oz) sugar (I used caster sugar)
2 tsps vanilla extract
115g (4oz) toasted pecan nuts, chopped
30g (1 1/4oz) butterscotch chips or white choc chips
(I totally used more than that for white choc chips though!

*** Toast pecans by putting them on a baking tray and in an over at 180, or 160 in a fan oven, for 15 mins, or until lightly browned and fragrant***

-Preheat oven to 160, or 140 in a fan oven, and grease and lightly flour a 20x20-cm baking tin.
-Combine the flour and salt and place to the side
-In a medium-sized saucepan over a low heat, melt the butter with the chocolate, stirring until smooth. Remove from the heat and you want it to cool for 5-10 mins until lukewarm.
-Meanwhile, beat the eggs with the sugar for 2-3 minutes until light and creamy. Add the vanilla and beat well. Next, add the chocolate mix and beat until well combined. Add the flour and salt and mix until well combined again. Stir in half of the pecans and butterscotchchips (or white chocolate!).
-Spread the batter in the prepared tin and bake for 20 mins.
-After 20 mins, take the pan out and spread the remaining pecans and chips on the top of the brown and return to the oven to bake for another 15-20 mins. You are going to want it baked until a toothpick/knife inserted in the centre of the tin comes out with moist crumbs attached.
-Don't overbake!!



Halfway through baking, after topping off
 with the white chocolate and pecans!

The chocolate and butter mixture after
being melted and stirred!

A big pile of yummy gooeyiness!

 



Labels: 101 things in 1001 days, baking, Brownies | 1 comments

Wednesday, 15 February 2012

Chocolate Brownies!

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So I made these partly because I haven't made them in a while and because I haven't baked in a while! I used a recepie that I used previously but just didn't add white chocolate chips because I managed to forget! What a silly sausage!

This can also be ticked off of my number 89- Bake something every two weeks at least.

I haven't yet got into the hang of photographing during the baking process but for next time I will know =D

The pros were that it was sooooo chocolately because as well as cocoa powder, chocolate was also added. I wasn't as happy with the texture of them because they turned out more like a chocolate cake rather than proper brownies with the soft and gooey centre.

My 'analysis' is that this problem is because they were in the oven for a wee bit longer than it should have been, despite me taking them out earlier than the time stated. Next time I will adjust the times and add in the white chocolate chips and hopefully they will turn out much better! =D

Labels: 101 things in 1001 days, Brownies | 0 comments