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Classic chocolate fudge brownies with plenty of toasted pecans and walnuts.
1/2 cup walnut halves
1/2 cup pecan halves
1 tablespoon unsalted butter
1/2 teaspoon sea salt For the Toasted Nuts 2 cups butter, divided into bits
8 ounces dark chocolate, chopped – I use 54 percent cocoa solids
1 cup granulated sugar for the brownies
2 cups all-purpose flour*
sifted 1/2 cup unsweetened cocoa powder sifted
6 big eggs room temperature
2 large egg yolks room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour* sifted
Instructions For the Toasted Nuts, preheat the oven to 350oF/180oC and butter a 13×9-inch baking pan.
In a sauté pan over medium heat, melt the butter for approximately 5 minutes, or until the nuts have a nutty scent (the salt will not dissolve, but adds a nice crunch). Remove the pan from the heat and set it aside to cool while you finish making the brownies. In honor of the Brownies In a large saucepan, melt the butter and chocolate over low heat, stirring constantly until completely melted. Remove the pan from the heat. Whisk together the sugar and brown sugar in the saucepan until there is no trace of melted butter remaining. The ingredients must be well mixed.
One at a time, whisk in the eggs and egg yolks, then the vanilla and salt. Mix well until all ingredients are fully integrated. Stir in the sifted flour and cocoa powder with a wooden spoon until barely combined. At this point, it’s critical not to overmix the batter. Combine the roasted nut mixture and fold it in. Pour the mixture into the pan. Preheat the oven to 350°F and set the timer for 25 minutes.
When the timer beeps, open the oven, remove the shelf, and shake the pan gently. If the brownie wobbles in the centre, it’s not quite done; return it to the oven for another 5 minutes, or until the top has a glossy, papery crust and the edges are just beginning to pull away from the pan. Remove the brownies from the oven and cool for at least an hour before taking them from the pan and slicing them.
Nuts that are perfectly toasted Nuts may quickly burn, so keep an eye on them. When the nuts begin to emit a nutty aroma and become more golden in color, you’ll know they’re done. Brownies that are just right Follow the mixing directions. At different stages, under- and over-mixing might result in oily or cake-like brownies. If you follow the directions, you’ll always have excellent brownies! Using high-quality materials. If you want exceptional results, you must use in a dish, and it makes a tremendous difference in flavor.
Because cocoa powder is notoriously lumpy, sift it before using. It’s virtually tough to break up the clumps if you add it immediately to the batter. Eggs should be used at room temperature. When the eggs are at room temperature, they blend nicely into the batter. They’re also more equally mixed. The texture of your brownies will be lighter, and they will cook more uniformly. Hand-mix your brownies. To make fudgy brownies, always mix by hand. Switch to a wooden spoon after adding the cocoa powder and flour with a whisk. Don’t overmix the ingredients. Only stir in the flour until it is completely mixed. It’s alright if there are a few lumps. Overmixing results in a cakey brownie.