Fudge Brownie recipe includes chocolate fondant, cake more looks like wet pudding. This chocolate sponge cake may contain salted nuts, but the cakes will still remain soft in the middle and conquer with its rich taste and dense crust. Although he was coined in the United States more than a century ago, and originally brownie thought like a dessert that would not be inferior in quality to a cake, but which you can put in the lunchbox and eat with your hands. Brownie did the coup that dessert can be ordinary food thanks to why he still does not lose its popularity. Fudge brownie it tastes best to be warm with a scoop of ice cream. друзьями: 
Time: 45min Difficulty: easy Amount: 12 cakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Brownie
- 150 gr. dark chocolate chopped
- 1 and 1/4 Art. diced butter
- 1 tbsp. granulated sugar
- 3/4 Art. brown sugar
- 3 large eggs at room temperature
- 2 tsp vanilla extract
- 1 tbsp. premium flour
- 1/4 Art. cocoa powder sifted
Salted fried pecans
- 1 tbsp. l (15 gr.) Butter
- 1 tbsp. half pecans
- 0.5 tsp sea salt
Recipes with similar ingredients: premium flour, chocolate bitter, cocoa, brown sugar, sea salt flakes, nuts pecans, vanilla extract, eggs
Recipe preparation:
- Preheat the oven to 170 ° C. Oil mold for 12 square brownie or square shape measuring 20×20 cm.
- Fry the pecans. Melt the butter in a saucepan over medium heat, add nuts and salt. Stir fry about 8 minutes until a pleasant aroma goes. Remove the stewpan from the stove and cool the nuts while cooking the brownies.
- In a small saucepan over medium heat, melt the chocolate and butter. Remove the pan from the stove and whisk the whole sugar, then mix eggs and vanilla one at a time. Sprinkle flour and cocoa and mix everything.
- Count out 12 halves of pecans. Chop the rest coarsely and mix in the dough. Pour the dough in small shapes or in one large form and lay on top half a nut on each square brownie.
- Bake for 20 minutes until the brownie is matte. If using a large mold, increase the baking time by 5 minutes. Ready brownies first cool in shape for an hour, then take out (and chop if baked in large form). Brownie can be stored in an airtight container for 5 days. In one day they become even tastier.
