Chocolate brownies
Now that the days are shorter and colder, it feels just right to end a warm dinner with the ultimate dessert, or to snack on a dense piece of chocolate mud cake to feel warm all over. This week chef Suné Niemand makes two very rich and chocolaty cakes that can either be eaten as dessert or served with afternoon coffee. Chocolate brownies originated in America around the 1900s and there are several myths about their actual creation. Chef’s recipe makes the fudgy type. The Chocolate Mud Cake is unbeatably dense and dark. Enjoy!
| Ingredients | |
| 135g | good dark chocolate (70% works best) |
| 150g | butter |
| 280g | white sugar |
| Pinch of salt | |
| 4 | large eggs |
| 110g | cake flour |
| 1/3 | teaspoon baking powder |
| 80g | whole pecan nuts |
Method:
- Line the pan with baking paper and make sure that it fits snugly in the corners.
- Place the chocolate and butter in a small saucepan and melt the mixture.
- Vigorously stir in the sugar and salt.
- Loosen the eggs lightly and stir in.
- Sift flour together with baking powder and fold into the mixture.
- Spoon the batter into the pan and tap lightly to level.
- Arrange the pecan on the top.
- Bake at 150°C for 40 to 55 minutes until done (insert skewer to test).
- Allow to cool, remove from the pan and cut into the desired shapes.
Chef’s Tip
Good quality chocolate and the method of mixing determine the texture of the brownies. A lot of whisking will result in a lighter an drier brownie, while less whisking will result in a more moist version. This recipe makes enough dough for a 20 x 20 cm pan.
