Brownies (2)
Brownies (2)
Rating: (1 rated)
  • 120 g (4 squares) unsweetened chocolate, coarsely chopped
  • 120 g (4 squares) semisweet chocolate, coarsely chopped
  • 1 cup (250 ml) unsalted butter, softened
  • 1 1/2 cups (375 ml) sugar
  • 4 eggs, at room temperature
  • 1 tablespoon (15 ml) vanilla extract
  • 1 cup (250 ml) all-purpose flour
  • 1/2 teaspoon (2.5 ml) baking powder
  • 1 cup (250 ml) pecans, coarsely chopped (optional)
  • Preparation
  • Preheat the oven to 160 °C (325 °F). Butter a 33 x 23-cm (13 x 9-inch) pan.
  • In a double boiler, melt the chocolate while stirring. Set aside.
  • In a bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until the mixture is light and creamy. While beating, add the melted chocolate and vanilla.
  • In another bowl, sift together the flour and baking powder. With a wooden spoon, stir the dry ingredients and pecans into the chocolate mixture.
  • Pour into the pan. Bake in the middle of the oven for about 25 minutes or until the edges of the cake are firm and crisp. Cool in the pan.
  • Description
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