I never liked chocolate in any form other than bar chocolate. But after tasting Hummingbird bakery devils chocolate cake, my opinion has changed forever, it was heavenly with intense chocolate flavour and mild bitterness, which I never got from any bar chocolates whatsoever.
So, I started my baking adventures with bar chocolates, but still couldn’t achieve the intense flavour. Then I tried with cocoa powder, thats the very thing I was looking for.
I fancy brownies made from cocoa powder for its intense chocolate flavour and mild bitterness. Furthermore with the crunchiness of the pecan in it gives it an extra boost to brownies.
- 140 g butter (approximately 10 tbsp)
- 220 g sugar (approximately 17 tbsp)
- 50 g Green & Black cocoa powder (approximately 10 tbsp)
- 1/2 tbs vanilla essence
- 2 large eggs
- 80 g plain flour (8 tbsp)
- pecan nuts chopped into medium size (75 g)
In a heatproof bowl, add butter, sugar and sifted cocoa. Set the bowl on a saucepan with simmering water. Stir the mixture frequently until it looks smooth. When the mixture is silky smooth, remove the bowl and put it aside until its warm.
Note: To work with make sure the mixture is only warm and not hot, otherwise you will curdle your mixture when you add eggs.
To the warm mixture add the vanilla essence and stir well. Start adding eggs one by one, until each of them is incorporated well into the mixture.
Add the flour and fold it gently into the mixture until it is well incorporated. Add the pecan nuts and mix until its well spread.
Brush the brownie tin with butter. Fill the tin with brownie mixture and bake at 160C fan for 20-25 min.
Awesome brownie with the crunch of pecan 🙂