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Brownie cake


Preparation : 10 min Resting : -
Cooking : 20 min Equipment : square 24 cm tin
Difficulty :
Rating :
 2 rates
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Serves 6 :
200 g dark chocolate
140 g butter  
80 g plain flour  
100 g pecan nuts 
150 g caster sugar 
3 eggs
1Preheat your oven to 160 °C (gas mark 2-3).
2Put the pecan nuts in the mini bowl and pulse a few times to chop them coarsely.
3Melt the butter and chocolate in a bain marie*.
4Blend the eggs and sugar in the bowl with the metal blade for 10 seconds.
5Gradually pour the melted chocolate and butter in via the opening or feed tube. Continue blending until the mixture reaches a smooth consistency.
6Open the lid and add the flour. Blend for 15 seconds.
7Add the nuts. Pulse about 4 times.
8Pour the mixture into a well-buttered tin.
9Bake for 20 minutes.
Chef’s tip

this cake is delicious with vanilla ice cream


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Kira

Tastes great even without the nuts!

Kira

Super tasty and moist!