For day 2 of the marathon, I have another rich, chocolate treat, a nutty brownie. The recipe is from Joy of Baking and these brownies have a dry flaky crust and a moist texture inside. I used walnuts & pecans to make these brownies a little healthy. I followed the recipe as given except the addition of nuts.
Source: Joy of Baking
Total Time: 40 – 45 minutes
Preparation: 10 – 15 minutes
Baking Time: 30 minutes
Yields: 16 pieces
- 5 oz. Semisweet Chocolate chopped (can use bitter chocolate)
- 1 stick (½ cup or 113 grams) Unsalted Butter chopped
- 2 tbsp. Coco Powder (I used Nestle Toll House baking coco powder)
- 200 grams or 1 cup Granulated Sugar
- 1 tsp. Vanilla Extract
- 3 Large Eggs at room temperature (I left them on the counter top for 2 hours)
- 95 grams or ¾ cup All Purpose Flour
- ¼ tsp. Salt
- 125 grams or 1 cup chopped Nuts (opt.) I used pecans & Walnuts (Can substitute with 125 grams or ¾ cup semi-sweet chocolate chips)
- Place the oven rack in the center of the oven and preheat the oven to 350 F or 180 C.
- Grease an 8×8 baking pan with butter. I used the butter wrap to grease the pan. Line the pan with a baking sheet / wax paper / parchment paper.
- Sieve together flour & salt and keep it aside. Also measure all the ingredients and keep them ready before proceeding with the preparation.
- Melt chocolate and butter in a double boiler; that is, boil water in a sauce pan and reduce the flame to low, to simmer the water. Take chocolate and butter into a glass or a stainless steel mixing bowl and place it over the simmering saucepan. Melt the butter and chocolate mixing/whisking the mixture. Remove the mixing bowl from simmering sauce pan when chocolate & butter is completely melted.
- Add coco powder to the chocolate mixture and mix/whisk well.
- Add sugar and mix.
- Add vanilla extract & eggs and whisk well to incorporate the eggs.
- Add the flour and stir well until the flour is well incorporated.
- Add nuts or chocolate chips and mix well.
- Transfer the batter to the greased baking pan and bake in the preheated oven for 25 – 30 minutes. I baked mine for 30 minutes. After 25 minutes into baking check to see if the brownie is done. When tooth pick inserted in the center of the pan, the pick should have some batter and crumbs sticking to it. Check the video on Joy of Baking for the doneness test. It is 5:36 minutes into the video.
- Remove from the oven and cool it on the rack.
- Once cool, cut the brownie into desired sizes and store in an airtight container. Brownies can be stored in the pantry for up to a week or in the refrigerated. These can also be freeze but I have never done so.
Recipes posted this day, that year: Lemon Yogurt Cake in 2010 & Egg Bhurji in 2011
Recipes posted this month: in 2010 & in 2011.
Blogging Marathon: To know more about the various themes and participating bloggers for this marathon, checkout the blogging marathon page on Srivalli’s blog.
Event Entries: Sending these brownies to Srivalli’s Chocolate Mela, Pradnya’s Bake Fest # 3, an event started by Vardhini and to Srav’s Cooking Concepts # 6: Chocolate Fest.