Chocolate and Pecan Nut Brownies Recipe

Oozing Chocolate and Pecan Nut Brownies

Recipe by Jackie Cameron

Chocoholics - this easy, scrumptious chocolate brownie is for you. When eaten straight from the oven you get an intense chocolate flavour with the pecan nut texture and best of all - the hot, oozing chocolate pieces. I will be using this recipe, multiplied several times, for a close friend’s wedding in January.

Yields : 8 large pieces

Ingredients :

180g Unsalted Butter - Melted

¾ cup Cocoa Powder

1½ cup Castor Sugar

5ml Vanilla Extract

4 Eggs – lightly beaten

100g Cake Flour

¾ t Baking Powder

80g Chocolate pieces

Pinch Salt

90g Pecan Nuts – chopped

Method :

1) Put the melted butter, cocoa, sugar, vanilla and eggs into a bowl and combine

2) Add the rest of the ingredients to this above mixture

3) Grease a 20x24cm tin with a thin layer of butter and dust with about 15ml cocoa powder

4) Pour the above mixture into this tin

5) Bake at 150' C for 30 minutes or until firm in the centre

6) Remove from the oven and allow for 5 minutes of cooling before removing from the tin

7) Cut and serve

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Comments

[Franzette Kohn]

Dear Jackie,

I went searching for an easy Brownie Recipe in South Africa and your one came up first. After looking at a few recipes, I soon realized that yours are by far the easiest to make!

I used it as dessert for my husband’s 40th birthday party, and WOW, the reaction was overwhelming!

Thank you for sharing it with us!

Kind regards
Franzette Kohn

[Jackie Cameron]

Hi Franzette

Thank you so much for this below mail. Your time and effort to contact me is greatly appreciated! I am so glad this recipe created the WOW factor for your husband's 40th.

I hope you enjoy a few more of my recipes soon.

All the best and have a stunning day further.

Yours in hospitality
Jacqueline Cameron
(Head Chef)

[Salatiso Mdeni]

Thank you so much for the recipe, I just tried it and they came out beautifully. Mind you I'm a guy who has never baked brownies (or any cake forthat matter) and first time round was a success. One thing though, why do you do your measurements with cups instead of grams? Thanks though and all the best for the year.

[Jackie Cameron]

Hi Salatiso,

I am so glad you enjoyed this recipe. They are delicious!

I made this past weekend a six tier wedding cake from this exact recipe, 30 times over, for one of my good friend's. Stunning!

With regards to the cup and gram measurement question you wrote about. In the kitchen, here at Hartford, I try and keep to grams as it is more accurate but for the home cook not everyone has a scale available to them. I try to create a balance with my recipes to allow all to try them.

Please contact me with any other foodie questions. Happy cooking!

Yours in hospitality
Jacqueline Cameron
(Head Chef)

[Mrs Robertson]

Hi Jackie
I would like to know which method this recipe makes use of, the creaming,rubbing-in,melting or the muffin method
Regards

[Jackie Cameron]

Dear Mrs Robertson

To reply to your question.
In this recipe no creaming takes place or rubbing in. The butter does get melted as it says in the recipe but no other ingredients get melted. The melted butter and eggs bring everything together. You must add the melted butter to the cocoa powder, castor sugar, vanilla and eggs so to lesson the temperature of the butter as you would hate the melted butter to melt all your chocolate pieces. This would prevent the "oozing" mouth feel when cooked.
The muffin method does and doesn't take place. Sifting of the ingredients is not a must but then we do mix or blend the eggs and butter together. With the muffin method you bring the ingredients together and never over mix, only ever adding just enough moisture. This is and is not the case with these brownies. All the liquid amounts must be added and the mixture must be mixed around to incorporate all the ingredients and evenly distribute everything. Otherwise, you may find a clump of flour or all your pecan nuts on one side of your tin.

I hope this helps and please contact me with any other foodies queries that you may have.

Happy cooking!

Jackie Cameron
(Head Chef - Hartford House)