Chocolate Walnut Brownies

yummyliciousss.........



Recipe:

230g   softenend unsalted butter

200g   caster sugar

4           eggs

70g     Hershey dark chocolate (minimum 70% cocoa solids)

110g   pecans or walnut

1 tsp   vanilla extract

2 tsp   baking powder

90g     plain flour

130g   cocoa powder

1 tsp   instant coffee granules (omit- bitter enuf ) 

1 tbsp warm water

Method :

1. Preheat the oven to 180C.  Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
2. Cream  butter and sugar until pale and fluffy.
3. Beat in the eggs, one at a time. Add the vanilla extract.
4. Chop the chocolate and pecans/walnuts and gently fold  into the butter and egg mixture.
5. Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.
6. Add in the sifted baking powder, flour and cocoa powder. Mix well; the mixture will be quite wet.
7. Spoon the brownie batter into the prepared tin and level out the top with a spatula.
8. Bake in the oven for 30 minutes. Don't over bake, you may have a skewer insert into the cake and come out not clean.
9. Allow to cool in the tin for ten minutes, then place on a wire rack to cool.

Recipe for Chocolate Ganache :

90g    semi sweet chocolate

80ml   heavy whip cream (35% butter fat)

14g   unsalted butter
1 tbsp cognac or brandy (optional)

Method :

 1.   Place the chopped chocolate in a medium sized heatproof bowl. Set aside.

 2.   Heat the cream and butter in a small saucepan over medium heat. 

 3    Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow  to   stand,    without  stirring, for a few minute .

4.   Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until  smooth.

5.   If   desired, add the liqueur.