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250 g
25 g
115 g
90 g
50 g
2
15 ml
65 g
115 g
150 g
Fudgy Chocolate Glaze
175 g
50 g
30 ml
10 ml
5 ml |
Bittersweet chocolate, chopped
Unsweetened chocolate, chopped
Unsalted butter, cut into pieces
Light brown sugar
Granulated sugar
Eggs
Vanilla essence
Plain flour
Pecans or walnuts, toasted and chopped
White chocolate, chopped
Pecan halves, to decorate (optional)
Bittersweet chocolate, chopped
Unsalted butter, cut into pieces
Corn or golden syrup
Vanilla essence
Instant coffee |
Method :
- Preheat the oven to 180oC/350oF/Gas
4. Line a 20cm square baking tin with foil then grease the foil.
- In a saucepan over a low heat, melt
the dark chocolates and butter.
- Off the heat, add the sugar and stir
for 2 minutes. Beat in the eggs and vanilla, blend in the flour.
- Stir in the nuts and white chocolate.
Pour into the tin.
- Bake for 20-25 minutes. Cool in the
tin for 30 minutes then lift, using the foil, on to a wire rack to cool
for 2 hours.
- For the glaze, melt all the
ingredients in a pan until smooth, stirring.
- Chill for 1 hour then spread over the
brownies.
- Chill until set then cut into squares.
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