I've got two favorites brownie recipes that I've baked for years. This chocolate brownie I would like to introduce here was made by 100% cocoa powder whereas another brownie recipe will made by 70% dark chocolate which I'll introduce another time. Both are delicious! The secret of making brownie is, never over cook it. You don't want a skewer insert and come out clean and that makes perfect brownie. I found pecan and walnut gave better texture for the brownie or you could add dried cherry to give a bit of sweet and sourly or topped with almond flakes etc.
I afraid this brownie would be slightly bitter for children as the cocoa really strong as I've added some coffee in it but you could just ignore the coffee if you made for children. As for adult, the coffee added really gave the brownie a wonderful aroma. You will like it!
Recipe: 115g unsalted butter, softened, plus extra for greasing
120g caster sugar
40g plain chocolate (minimum 70% cocoa solids)
55g pecans or walnut
1 tsp vanilla extract
2 tsp instant coffee granules
2 tbsp warm water
1 tsp baking powder
55g plain flour
55g cocoa powder Method
- Preheat the oven to 180C. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
- In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
- Chop the chocolate and put to one side. Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract.
- Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.
- Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.
- Spoon the brownie batter into the prepared tin and level out the top with a spatula.
- Bake in the oven for 30 minutes. Don't over bake, you may have a skewer insert into the cake and come out not clean.
- Allow to cool in the tin for ten minutes, then place on a wire rack to cool.