This year marked the first time I ever made brownies. I'm not too sure why but I always approached 'chocolate baking' with slight trepidation, maybe because its such a strong flavour that it'll turn out delicious or not so (also I'm not the biggest chocolate fan, I have to admit). However, I have overcome this small cooking hurdle of mine due to my little brother's insistence that I never make food he likes aka chocolate flavoured anything.
Thus began the mission to create a decent brownie and after searching high and low and surfing (or should I say sifting) through a ton of recipes, this one caught my eye and it was love at first bite. Chewy, fudgy, melty and of course chocolatey - these are the ideal brownies, also they're ridiculously easy to make, I didn't even have to bring out the stand mixer, just a bowl and some good old elbow grease (disclaimer: other utensils and ingredients required!)
Funnily enough I ate some of these brownies with tea from a flask on a sand dune, which I highly recommend. This was on a day-trip to the coast and these brownies tasted particularly good after trekking across a windy beachfront and walking through pinewoods where the red squirrels live. Although I know that they will taste just as good cosied up on the sofa with blankets and a mug of tea.
So to make these pecan chocolate brownies you will need the following ingredients:
- Margarine (or butter)
- Eggs
- Granulated sugar & brown sugar
- Plain flour
- Cocoa powder
- Vegetable oil
- Chocolate; milk/dark
- Pecans
To began with melt 230g of margarine in the microwave in a heatproof bowl, to this add 180g brown sugar, 240g granulated sugar and 2 tablespoons of vegetable oil and beat until well incorporated. The oil ensures the brownies stay soft and moist.
Crack in 4 eggs and 1/2 tsp of salt, whisk until the mixture is even in colour. The salt is optional but recommended as it enhanced the chocolate flavour, similarly you can add in around 3 tsp of vanilla if desired.
Then sift in 150g plain flour and 115g unsweetened cocoa powder, fold into the wet ingredients until well mixed but take care not to over beat the mixture as it can result in tough brownies.
Chop up around 150g chocolate and 120g pecans - alter the amount depending on your preference. You can use milk, plain or white chocolate and substitute walnuts for the pecans.
Fold this into the brownie batter but set some aside to sprinkle on top. Note that the mixture will be very thick, this is to be expected.
Spoon and spread the batter into a greaseproof paper lined baking tin - use whatever tin you have but note that the smaller it is, the taller/thicker the brownies will be. Sprinkle on the chopped nuts and chocolate.
Place the tin into a oven preheated to Gas Mark 4 and bake for 30-35 minutes.
The amount baking time required will vary depending on your oven, but as a reference the tray should be removed from the oven once the top looks cooked and when touched it is well set. Take care not to over-bake as this will change the texture of the brownies. Leave in the tin to cool for around 15 minutes.
Chop into squares or cut smaller pieces to create brownie bites. These taste delicious with vanilla icecream, cold milk, whipped cream or hot tea.
I hope you give this recipe a try! Oh and here's a snap of the coastal pinewoods because look how pretty.
😋
Enjoy!
Q x
*recipe adapted from Gemma's Bigger Bolder Baking
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