So I have been on a bit of a brownie kick lately, but it has been the easy type of Nutella brownie.
Which with their three ingredients, they are so easy it feels like they’re almost cheating. It feels like its hardly baking. It feels like they can’t be the real thing. Even though they are blow-your-mind-amazing.
They have cocoa, and dark chocolate chips, and espresso powder. They sounded like sexy brownies, and I thought I’d sexy them up even more by adding chopped roasted pecans.
Until I remembered one of my girlfriends is allergic to pecans! I’m such an idiot sometimes. Poor thing, she was sitting there with a knife slicing through the brownies and picking out the pecans. Whoops! She loved them anyway, so it’s all good.
Adapted from Portuguese Girl Cooks.
1/3 cup cocoa powder
2 tsp instant espresso
1/2 cup + 2 tbsp boiling water
1/4 cup semisweet chocolate, finely chopped
4 tbsp unsalted butter, melted
1/2 cup + 2 tbsp vegetable oil
2 egg yolks
1 tsp vanilla extract
1 1/4 cups white sugar
3/4 cups brown sugar
1 3/4 cups plain flour
1 1/2 tsp salt
1/2 cup semisweet chocolate chips
1/2 cup roasted pecans, roughly chopped
Preheat the oven to 180 C and line a 9 x 13 inch baking tray with parchment paper.
In a large bowl and using a whisk, combine the cocoa, coffee and boiling water until smooth.
Mix in the chopped chocolate until it is melted and then whisk in the butter and vegetable oil.
Add the eggs and egg yolks one at a time, whisking well between each addition, then mix in the vanilla.
Whisk in both sugars, then fold in the flour and salt using a spatula. Finally, stir in the chocolate chips and pecans.
Pour the batter into the prepared pan. Bake for about 30 minutes, until a toothpick inserted comes out clean.
Allow to cool before cutting. Makes 20 sexy pecan brownies.