"Merry Christmas and A Very Happy New Year" to everyone.
Brownies,brownies and more brownies.....there are countless varieties, each one more delicious and tempting than the previous one....
This one has light muscavado sugar and maple syrup which gives these brownies a lovely deep flavour....
Plain dark chocolate: 275gms.
Butter [unsalted]: 175 gms.
Eggs [medium]: 3.
Light muscavado sugar: 125 gms.
Maple syrup: 50ml.
Self raising flour: 100 gms.
Pecan nuts: 100 gms.
White chocolate [chopped]: 75 gms.
Salt: 1 pinch.
1.Preheat the oven to 190 degrees C/375 degrees F/Gas Mark 5. Grease and line a 30/20 cm [12/8 inch] baking tin. Allow the paper to overhang the edges of the tin,
2.Melt the plain dark chocolate and butter together in a bowl over a pan of simmering water. Keep aside to cool.
3.Whisk the eggs with the sugar and maple syrup until pale and light.
4.Stir in the cooled melted chocolate mixture, flour, salt and pecan nuts.
5.Spoon the mixture onto the tin and scatter the chopped white chocolate over the surface.
6.Bake for 35-40 mins until the top sets but the cake feels soft underneath.
7.Leave to cool in the tin. When cooled, cut into squares and serve.
Note: The original recipe calls for 175 gms of caster sugar which I thought would make the brownies too sweet as white chocolate was one of the ingredient. I opted for lesser quantity of muscavado sugar that gives a deep earthy flavour complemented by the maple syrup.
Entry for the event "Cakes n cookies for Xmas" by Dr.Sameena Prathap of myeasytocookrecipes.blogspot.com
Entry for the event " Bakeomania " by Suma of Cakes and More.
Scribbled by Reva.