Chewy Pecan Brownies
So, I’ve joined the workforce again. This was my first week at work and boy am I not used to working so hard for so many hours in a day! The couple of months off has ruined me! But it certainly is nice to be bringing home some bacon. I love pay days!
Brownies. Let me just say this - I’m not a big fan. As many of you would know, I’m not a chocolate lover, so when it comes to cake or baked goods, I usually lean towards the citrusy ones. However, I was bored at home (while job hunting) and thought I’d bake a batch of chewy chocolately pecan brownies. Jamie Oliver’s recipes have never failed me so I went ahead to recreate his bloomin’ brilliant brownies. Be warned. If you’re after a crumblier cakey version, then skip this.
These brownies were uber chocolatey (think 70% cocoa) and they were chewy and gooey. I loved them fresh from the oven, and I would recommend warming it for 10 sec in the microwave if it’s been a day or two old, and serve it with creamy vanillia ice cream. It’s rich and totally sinful. Moment on the lips, lifetime on the hips. But for something so divine…I’d take the hips, thanks!
Adapted from Jamie Oliver’s Bloomin’ Brilliant Brownies
250g unsalted butter
200g dark Fairtrade chocolate (70% cocoa solids), broken up
50g chopped pecans
80g cocoa powder, sifted
65g plain flour, sifted
1 teaspoon baking powder
360g caster sugar
4 large free-range or organic eggs
Preheat your oven to 180°C. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.
Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.