Chocolate Brownies - My New Favourite!

I hadn't cooked with chocolate for a while and I was having withdrawals. I wanted to make something to take to a friends place for a BBQ and thought brownies would be perfect. But I decided to try a new recipe (risky I know) because there was still this certain brownie texture that had alluded me up until now. That dense and almost chewy texture as apposed to super moist cake-like texture. I had a good feeling about this new recipe.

In the past I had always tried to use brownie recipes that use cocoa powder instead of chocolate for convenience reasons but this time I went for the real thing. These brownies are amazing! They are exactly that texture I have been searching for and the nuts just really add to the experience. Topped with chocolate ganache they are to die for and extremely morish. Another great thing is you make it in one saucepan so its not too messy!

It is safe to say that when I open my own bakery, these babies will DEFINITELY be on the menu! I found the recipe floating around on Pinterest and it is a David Lebovitz recipe. I am really starting to like this guys recipes... a lot!

Chocolate Brownies

Adapted from Leite's Culinaria

What you will need

85g butter
225g dark chocolate
3/4 cup sugar
1tsp vanilla
2 eggs
1/4 cup flour
1/2 cup walnuts, chopped

1/2 cup pecans, chopped

200g dark chocolate

100ml cream

What you will need to do

Preheat oven to 175*C and line a square baking tin with baking paper.
In a small saucepan melt the butter and chocolate over low heat. Stir until melted. Take off the heat and add the sugar and vanilla, stir until combined. Beat in eggs one at a time. Add the flour and mix rigorously for a whole minute until it becomes smooth and glossy and pulls away from the side of the pan a bit. Apparently this step is crucial to getting the right texture at the end. Stir in the chopped nuts and pour batter into prepared tin. Bake for 30 minutes or until the centre feels almost set. You do not want to over cook them. Take out of oven and cool in the tin.

To make the ganache. Place the cream and chocolate in a small saucepan and melt over low heat, stirring constantly. Once melted, pour over the top of the brownies still in the tin and leave to set. I put mine in the fridge to set quicker :D.