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Classic Fudge Brownies

February 13, 2015

Trying but not Trying 

There was church function and I wanted to make a good impression, however I felt that if I made too much of an effort it would seem as though I was being attention seeking.  At church everyone should be equal, but low and behold this wasn’t an ordinary after- service.  My treats helped feed the congregation, but it was clear there was a hierarchy.  I was over thinking things.  Over thinking everything.  Yet although I sensed out a strange atmosphere amongst the church goers baking something simple (but not too showy) was an easy way to make a good impression and remain hidden enough to sense out the room.  Brownies are delicious, inviting and great for sharing.  Without decoration tray bakes seem very boring, but once tasted they are far from it.

This recipe was taken from Linda Collister’s Brownie Bliss: Brownies, Blondies, and Other Heavenly Chocolate Treats (Ryland, Peters and Small Ltd, 2010).

IMG_1587

Ingredients:

100g dark chocolate, 125g unsalted butter softened, 275g caster sugar, 1 tsp vanilla extract, 2 large eggs (lightly beaten), 85g plain flour, 2 tbsps cocoa powder, 100g pecan halves (crushed), 50g dark chocolate roughly chopped.

Method: 

1.Break 100g of dark chocolate and place in a heat proof bowl.
2. Set the bowl over simmering water.
3. When melted set aside.
4. Put the butter in a large mixing bowl and beat in the caster sugar.
5. When creamy beat in the eggs and vanilla extract.
6. Sift in the plain flour and cocoa powder.
7. Fold in the pecan halves and the rest of the dark chocolate.
8. Pour into a brownie baking tray and bake in a pre heated oven at 180 degrees C for 25 minutes.
9. Leave the brownies to cool completely before serving.

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From → Baking, Snacks

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