Chocolate Nut Brownies Food

BEST EVER CHOCOLATE BROWNIES RECIPE

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.

NUT BROWNIES

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
• Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add nuts. Transfer batter to prepared pan; smooth top.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

CHOCOLATE-HAZELNUT BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil (not including the overhang).
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate-hazelnut spread in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

ULTIMATE CARAMEL NUT BROWNIE

Steps:

• Heat oven to 350. Grease foil-lined 13 x 9 baking pan. Microwave chocolate squares and butter in microwavable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
• Stir sugar into chocolate until well blended. Mix in eggs. Stir in flour.
• Spread 1/2 of the batter in baking pan.
• Bake 25 minutes or until batter is firm to the touch.
• Meanwhile, microwave caramels and cream in a microwavable bowl on high for 3 minutes or until caramels begin to melt.
• Whisk until smooth.
• Stir in 1 cup of pecans (you can use walnuts if you like). Gently spread caramel mix over brownie batter in pan. Sprinkle chocolate chips, if desired.
• Pour remaining unbaked brownie batter evenly over caramel mix, sprinkle with remaining nuts. (some of the caramel mix may peak through).
• Bake an additional 30 minutes. Cool in pan.
• Run knife around edge of pan to loosen brownies from the sides. Lift from pan using foil as handles.
• Cut into 24 fudgy brownies.

EASY BROWNIES WITH NUTS

Steps:

• Heat oven to 350 degrees, grease a 13x9" pan. Beat butter, eggs, sugar, vanilla in a large bowl. Mix in cocoa, flour, baking powder and salt. Stir to combine. Stir in nuts and chips. Pour into pan. Bake 20-22 minutes.

CHOCOLATE MACADAMIA NUT BROWNIES

Steps:

• Preheat the oven to moderate.
• Grease a deep 19cm-square cake pan, and cover the base with baking paper.
• Combine the butter and chocolate in a pan and stir over a low heat until both have melted.
• Remove the pan from the heat.
• Add the sugar and honey.
• Stir in the lightly beaten eggs.
• Sift the flour.
• Add the sifted flour and the nuts and gently fold into the mixture until all the ingredients are well combined.
• Pour the mixture into the prepared pan.
• Bake in a moderate oven for about 30 minutes - or until the brownies are firm.
• Cool the brownies in the pan, and cut into squares when cold.

SALTED CHOCOLATE & HAZELNUT BROWNIES

Steps:

• Heat oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a 20cm square tin. Put the butter, chocolate and chocolate spread in a heatproof bowl and melt over a pan of lightly simmering water. Once melted, stir and set aside to cool a little.
• In another bowl, use an electric whisk to beat the eggs and sugar together for 5 mins until light and fluffy. Pour in the chocolate mixture and whisk briefly to combine. Sift in the flour and gently fold through the mixture, then add most of the pecans. Scrape the mixture into the tin and spread out with a spatula. Scatter over the last of the pecans and a good sprinkling of sea salt.
• Bake for 30-35 mins until set but a little gooey in the middle. Cool, then cut into squares and serve with ice cream and caramel sauce.

CHOCOLATE BANANA NUT BROWNIES

Steps:

• Preheat oven to 350° and grease a 9" square pan.
• Combine butter, sugar and cocoa and mix well.
• Stir in eggs, milk and vanilla.
• Mix flour, baking powder and salt together and add to mixture.
• Stir in mashed bananas and nuts and pour into the prepared baking pan.
• Bake for 40 minutes.
• Ovens vary so I would start checking them after 30 minutes of baking time.