Wednesday, October 7, 2009
double the trouble
These brownies are the best. Seriously the B-E-S-T. I've already made two batches. In 24 hours. Tells you something eh? These are the sort of brownies that you make if (1) you have a sweet tooth and (2) don't have diabetes. These are fudgy, moist and topped with pecans and toffee... and take all of 5 minutes to whip up. In one word - PERFECT (prepare to moan while eating these). Take a chance and try these... believe me, they are worth it.
Chocolate Fudge Brownies
4 squares unsweetened chocolate (1oz)
1/2 c. butter, room temperature
1 1/2 c. brown sugar
2 tsp vanilla
3/4 c. all-purpose flour
1/2 c. chocolate chips
Preheat your oven to 350 F and grease a square-baking pan (8 inch). Set aside.
In a large, heat resistant bowl, melt the chocolate and butter together over a simmering pot of water (on low heat). You can help this along but stirring every once and a while, but really, just leave the two to melt. Once the mixture is smooth, remove from heat and allow to cool slightly.
With a wire whisk, add the sugar to the melted chocolate. Whisk together to smooth. Then add the eggs (one at a time) and the vanilla, incorporating them fully into the batter. Now grab your wooden spoon and fold in the flour. You want to just incorporate it. Now add in the chocolate chips. That's it. Time to pour the batter into the waiting pan.
Bake in your oven for between 25 - 35 minutes - depending on your oven (mine was close to 25 minutes). You want the brownies to be set, but not dry - otherwise you lose that fudgy effect.
Allow to cool in the pan on a wire rack.
Now to add that extra layer of decadent sweetness to these babies.
Sticky Toffee Pecan Topping
1/2 c. butter (1 stick), room temperature
2/3 c. condensed milk
1/4 c. brown sugar
1 tbsp corn syrup
1/2 c. pecans
In a small saucepan over medium heat melt the butter. Then add the condensed milk, sugar and corn syrup. Cook for 4 to 7 minutes stirring continuously so that it doesn't stick to the pan.
Once you get a very smooth and golden topping, remove it from heat and allow it to cool and thicken slightly.
Spread over the brownies with a palette knife. Take the pecans and scatter over the top of the brownies and toffee. Leave at room temperature for about 30 minutes, then cut into squares and store in the fridge... you should get 25 brownies out of these.
Truly decadent. Sigh. These are winners through and through. Enjoy!