More fudgy, you die ... (More calories for that matter ...)!
Ingredients for 15-20 brownies:
- 200 g flour
- 1 teaspoon salt
- 2 tablespoons cocoa
- 315 g chocolate
- 225 g butter
- 1 teaspoon instant coffee
- 300 g sugar
- 100 g brown sugar
- 5 eggs caliber
- 2 teaspoons vanilla extract
- 130 g pecan butter and
flour a rectangular mold of dimensions app. 20X30X5 cm.
In a bowl, mix together flour, cocoa and salt.
Place butter, chocolate chips and instant coffee in a water bath. Melt, stirring occasionally. When the ingredients have melted off the heat but leave the bowl over hot water. Add the 2 sugars and mix well until well incorporated. Remove the bowl from the WB, and slowly lower the temperature of the mixture at room temperature.
Add 3 eggs and then mix well. Then add the other 2, then the vanilla extract without much work on everything either.
then quickly stir the flour mixed with cocoa, and pecans.
Pour into the buttered and floured loaf pan, and bake for 30 minutes at 180 ° C.
Remove the pan from the oven then let cool. Do
cut brownies until the "cake" has completely cooled.
In a bowl, mix together flour, cocoa and salt.
Place butter, chocolate chips and instant coffee in a water bath. Melt, stirring occasionally. When the ingredients have melted off the heat but leave the bowl over hot water. Add the 2 sugars and mix well until well incorporated. Remove the bowl from the WB, and slowly lower the temperature of the mixture at room temperature.
Add 3 eggs and then mix well. Then add the other 2, then the vanilla extract without much work on everything either.
then quickly stir the flour mixed with cocoa, and pecans.
Pour into the buttered and floured loaf pan, and bake for 30 minutes at 180 ° C.
Remove the pan from the oven then let cool. Do
cut brownies until the "cake" has completely cooled.
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