Scarlett WFour Nut Chocolate Brownies
October 7th 2008 13:56
Four Nut Chocolate Brownies
About Chocolate Brownies
A chocolate brownie, also known as a brownie or a Boston brownie, is a small, rich, chocolate baked cake-slice, named after its brown colour.
The name "brownie" first appeared in the 1896 Boston Cooking-School Cook Book, where it describes molasses cakes baked in small tins. The origin of the Brownie is thought to be American and is thought to derive its name from the color of the cookie. Folklore has its origin coming from a careless cook that forgot to put baking powder in the ugly cake batter recipe and accidentally put in baking soda. Another story reports that the brownie was invented at the Palmer House Hotel in Chicago during the 1892 Columbian Exposition. Bertha Palmer requested a dessert to put in box lunches for ladies that would not get their hands dirty.
Brownies are slightly crisp on the outside but soft, damp and squidgy within.
INGREDIENTS
Makes 15
25 gm / 1 oz macadamia nuts
25 gm / 1 oz brazil nuts
25 gm / 1 oz hazelnuts
50 gm / 2 oz dark chocolate with 70-75% cocoa solids
110 gm / 4 oz butter
2 large eggs, beaten
225 gm / 8 oz granulated sugar
50 gm / 2 oz plain flour
1 teaspoon baking powder
½ teaspoon salt
1. Preheat the oven to 180ºC / 350ºF. Lightly grease a 15 X 25.5 cm / 6 X 10 inches, and 2.5 cm / 1 inch deep non-stick baking tin, and lined with baking parchment, allowing the paper to come 2.5 cm / 1 inch above the tin.
2. Chop the nuts roughly, not too small on a baking sheet.
3. Using a timer, toast all the nuts in the pre-heated oven for 8 minutes exactly.
4. Meanwhile, put the chocolate and butter together in a large mixing bowl fitted over a saucepan of barely simmering water, making sure the base of the bowl doesn’t touch the water.
5. Allow the chocolate to melt, and then beat it until smooth.
6. Remove from the heat.
7. Stir in all the other ingredients until thoroughly blended.
8. Spread the mixture evenly into the prepared tin.
9. Bake on the centre shelf of the oven for 30 minutes or until it’s slightly springy in the centre.
10. Remove the tin from the oven and leave to cool for 10 minutes.
11. Cut into roughly 15 squares.
12. Using a palette knife, transfer the squares on to a wire rack to finish cooling.
**From “The Delia Collection Chocolate” and “Wikipedia, the free encyclopedia”**
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