Chocolate Almond Brownie

One of my favorite brownie recipes ever. They always (always!) disappear when I make them…

You Just can’t have enough of them!

Here’s the recipe…

                                 Makes 6 Pieces

Ingredients:
·         

     100g unsalted butter, chopped         

     100g dark chocolate, broken into pieces         

     1/2 cup brown sugar        

                2 eggs, lightly beaten

               1/2 teaspoon vanilla extract

               1/2 plain flour

               1 tablespoons cocoa powder

     1 cup almonds, cut into pieces

Procedure:

Step 1:  Preheat oven to 190°C. Line a brownie pan with baking paper.

Step: 2  Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth.

Butter, Dark Chocolate and Light Brown Sugar in a heavy Bottom Pan

Step: 3  Transfer to a heatproof bowl. Set aside to cool slightly.

Chocolate mixture in a heat proof bowl

Step: 4  Add the beaten eggs and vanilla essence  to chocolate mixture. Mix well.

Step: 5  Sift flour and cocoa over chocolate mixture. Stir to combine. Fold in the almonds.

Sifted flour and cocoa powder

Step: 6  Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool.

Step: 7  Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Cut into 6 rectangular pieces. Serve.



Notes:

-For making a brownie extra fudgy remember:   


Less flour: Try using about a third less flour that is called in the recipe. However, make sure your flour and wet ingredients are in proportion. Do not reduce flour while adding any other wet ingredients such as eggs, butter, milk, water, etc. It’s the same with sugar. It’s all that butter, eggs, and sugar compared to a relatively small proportion of flour that makes brownies dense.   


Less eggs: Eggs are the fundamentals in a fudgy brownie. Eggs are just like the flour, but they are more powerful in getting the fudgy texture. If a recipe calls for 4 eggs, use about 2. 2 is actually a really good number when it comes to eggs in a fudgy brownie recipe.

Under cooking slightly will keep the brownies moist and fudgy.

-WARNING!!! DO NOT OVER BAKE THE BROWIES!!!!I cannot stress this enough. Cooking time is very importance! The estimated, or suggested cooking time will not make the best fudge brownies. Knock off a few minute. Under bake the brownies a little, and let them finish on a cooling pan. Do not worry, they will be too gooey at first, but when they cool, they will be delightful!


Facts:


The brownie is sliced from a type of dense, rich, chocolate cake, which is, in texture a cross between a cake and a cookie.


Brownies are either fudgy or cakey depending on their density, and they may include nuts, frosting, whipped cream, chocolate chips or other ingredients. 


A variation that is made with brown sugar and no chocolate is called a Blondie or Blonde Brownies.


Brownies are often accompanied by milk or coffee; however, they are sometimes served warm with ice cream (à la mode) or topped with whipped cream.


Announcement:


Its a pleasure to announce that I have been invited to link my chocolate
recipes with an event hosted by Full ScoopsTaste Of Tropics and also East

Do share your recipes as well!


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