Very Rich Brownies
"In 'Brownie Bliss' by Linda Collister"
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
20 brownies
ingredients
- 7 ounces bittersweet chocolate
- 7 tablespoons unsalted butter, softened
- 1 1⁄2 cups packed light brown sugar
- 4 extra-large eggs, lightly beaten
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup all-purpose flour
- 2⁄3 cup unsweetened cocoa
- 1 cup walnut pieces or 1 cup pecan pieces
- bittersweet chocolate shavings, to decorate
- whipped cream, to serve
directions
- Preheat oven to 350°; grease and line a 9-inch square pan with parchment paper (leave an overhang so you can easily remove brownies to cooling rack).
- Break up the chocolate and put it in a heatproof bowl; set the bowl over a pan of steaming water and gently melt the chocolate, stirring frequently.
- Do not let the base of the bowl touch the water.
- Remove the bowl from the pan and leave to cool until needed.
- Put the soft butter and sugar in a mixing bowl and beat, using an electric mixer, until fluffy.
- Gradually beat in the eggs, then add the vanilla extract.
- Next, beat in the melted chocolate.
- When thoroughly combine, sift the flour and cocoa directly onto the mixture and stir inches.
- Mix in the nuts; then transfer mixture to the prepared pan; spread evenly, and level the surface.
- Bake in oven for about 20 minutes until almost firm to the touch; remove the pan from the oven.
- Leave to cool in the pan before removing and cutting into 20 pieces.
- Sprinkle with chocolate shavings.
- Serve with whipped cream, if you like.
- Store in an airtight container and eat within 4 days.
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