Chocolate and me, we do have a very good relationship. I like it in all kind of ways. From cake to hot coco, as chocolate mousse or in ice cream.
When I saw this brownie recipe from Ottolenghi, I just knew it would be good! Ottolenghi is a British chef whose cooking books I got to know through a friend of mine. Ottolenghi grew up in Israel and moved to London and that’s exactly the way his food taste like. A perfect match between the middle eastern and western cuisine.
I made my own version out of his famous brownies. Pecans instead of macadamia nuts and I leaving the instant coffee out of it.
I must warn you it’s a calorie bomb. But it’s so worth it!
Ingredients for 10 brownies:
150 g pecans
200 g unsalted butter, plus melted butter for greasing
280 g plain flower
1/2 teaspoon of salt
300 g dark chocolate, broken into pieces
230 g caster sugar
1 teaspoon vanilla essence
200 g white chocolate, broken into pieces
- Preheat the oven to 170 degrees Celsius
- Spread the pecans out in a baking dish and roast them for 5 minutes in the oven.
- Grease an other baking dish (20×20 cm) with butter and line it with parchment paper
- Melt the butter with the dark chocolate in a Bain-Marie. As soon as the content is melted, put it aside. The mixture may not be too hot!
- Combine in a large bowl the eggs, sugar and the vanilla essence and mix well.
- Add the melted chocolate with the butter and mix until fully corporate.
- Sift the flower with the salt and add into the bowl with eggs, sugar and chocolate.
- Stir until you don’t see any streaks of flour anymore
- Fold in the chopped white chocolate and half of the roasted pecans
- Spread the batter into the baking dish and sprinkle the remaining pecans on top
- Put in the oven on the middle rack and bake for about 25 minutes
- You know when the brownies are ready by inserting a knife in the center that comes out almost clean. The outside of the brownies should be completely dry.
- Cool down for at least 2 hours in the baking dish before cutting and serving.