Documentos de Académico
Documentos de Profesional
Documentos de Cultura
brownies
Ingredients:
250g butter
375g castor sugar
tsp vanilla essence
4 eggs
125g flour
90g cocoa powder
tsp baking powder
tsp salt
cup chopped mixed nuts (e.g. hazelnuts and pecans)
1 cup dark chocolate chips
12 Tbsp milk, to loosen
Method:
1. Preheat the oven to 180C. Grease a medium-sized, square baking tin or line with
baking paper.
2. In a small saucepan, over a medium heat, melt the butter and then add it to a
mixing bowl with the sugar and vanilla essence.
3. Add the eggs, one at a time, beating in between each addition.
4. Sift in the flour, cocoa powder and baking powder and gently fold in the salt, nuts
and chocolate chips. Add extra milk to loosen your mixture if it seems too stiff but
remember that brownies are quite dense so the mixture will be heavier.
5. Spoon the mixture into the baking tin and bake for 25 minutes, or until only just
cooked through. The brownies should be gooey inside.
6. Allow to cool in the tin, cut into squares and serve with a dusting of icing sugar.
Ingredients
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
Ingredients
1 1/4 sticks (10 tablespoons) unsalted butter
1 3/4 cups packed light brown sugar
3/4 cup unsweetened cocoa powder, sifted
1 cup all-purpose flour
1 teaspoon baking soda
Pinch salt
4 eggs
1 teaspoon vanilla extract
About 6 ounces milk chocolate, chopped into small nuggety chunks (or 1 cup chips)
From Nigella Kitchen by Nigella Lawson. Copyright 2010 Nigella Lawson. Published by Hyperion. All
Rights Reserved.
Read more at: http://www.foodnetwork.com/recipes/nigella-lawson/everyday-brownies-recipe.html?
oc=linkback