Val Stones – The Cake Whisperer
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  • My Recipes
    • Seville marmalade
    • Viennese Topped Mince Pies
    • Christmas Pudding
    • Sweet Mincemeat Ice Cream Christmas Cake
    • Festive gingerbread cookies
    • Halloween Spooky Brownies
    • Festive Mincemeat and Apple Squares
    • Strawberry and elderflower tart
    • Summer/Winter Puddings
    • Eve's Pudding
    • Spicy Chicken and Tomato Curry
    • Quick Bakes not using flour
    • Jamie Oliver’s Sourdough Starter
    • Buttermilk Scones
    • Sweet and Savoury Waffles
    • Spiced Cinnamon Cake
    • Christmas Pudding
    • Christmas Gingerbread Truffles
    • Tomato, Manchego cheese and basil savoury muffins
    • Piñata celebration cake
    • Cider Toffee Apple Cake
    • Sweet potato brownies
    • Elderflower and Lemon Cake
    • Carrot cake tray bake
    • Somerset Cider Bread
    • Somerset Easy Fruit Cake
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    • M&M Flapjacks
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    • Raspberry Heart Friands
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      • Festive Herby Sausage Rolls
      • Festive Mincemeat Cake
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    • Meringues
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    • Yorkshire Tea bread
    • Summer Fruit Tarts
    • Tear and Share Cheese herb and sun blush tomato bread
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    • Spiced tea cakes
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    • Best ever chocolate nut brownies
    • Rich Butter Biscuits
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Best ever chocolate nut brownies

These are really good and I make them with Trader Joe's candied pecans so they should go down well with any US fans.
Pre heat the oven to 180C, 160C fan assisted, 350F , Gas 4 
Line and butter a baking tin measuring 7in x 11in ( 18cm x 28cm), many places sell tins / pans specifically for baking brownies.

Recipe
  • 75g dark chocolate with 70 -75% cocoa solids
  • 2 large eggs beaten 
  • 225g granulated sugar
  • 75g self raising flour 
  • 125g of pecans ( you may use half pecans and half Brazil nuts, if you live in the US and can get Trader Joe's candied pecans use those and it will save you toasting the nuts as they are already toasted) 
  • 2 teaspoons vanilla extract
Optional 
You may top your brownies with any of the following and what ever else you might want to try, thin Oreo cookies, chopped up chocolate bars, or leave them plain.

Cooling pecan chocolate and Oreo (I used the new Oreo thins) brownies a perfect weekend treat #oreo #dark chocolate #toasted pecans #brownies.Recipe on my website along with a delicious pudding made with brownies

A post shared by Val Stones (@valcake.walks) on Feb 18, 2017 at 7:45am PST

​Method 
If you are not using Trader Joe's ready toasted nuts place the nut on a baking sheet and toast lightly in a moderate oven (the pre heated oven temperature is a moderate oven)

Meanwhile place the butter and chocolate in a microwaveable bowl   Cut the butter and chocolate into small pieces so that they melt evenly.
Microwave on medium heat for 1 minute and then remove to stir, repeat this again and it should be mostly melted (only ever microwave chocolate on low to medium and for one minute at a time to prevent it from burning).
When the butter and chocolate are melted beat the mixture until smooth then fold in the other ingredients , blend gently but thoroughly so that you don't knock the air out of the mixture.
Spread the mixture evenly in the tin and add the extra topping at this point if you wish.
Place on the middle shelf of the oven and bake for 20 minutes, the centre should be very moist and if you gently shake the tin it should wobble slightly.
Remove the tin from the oven and allow to cool for 10 minutes.
Cut into squares and allow to go completely cold before removing from the tin.
The brownies will keep well in an airtight tin (about a week if they last that long)

On high days and holidays I make a very special pudding, I had it in TGI Fridays over 30 years ago and still love it as a treat.

To serve 4 
Place 4 brownies on a microwaveable dish and heat for 1 minute until warm.
Roughly chop the brownies and share them out between 4 sundae glasses .
Then spoon a scoop or two of good quality ice cream followed by a generous piping of whipped cream, top with malteses, chocolate chips, a drizzle of salted caramel, or a drizzle of chocolate sauce, or what ever takes your fancy and then serve straight away. 

Don't feel guilty if you only have it twice a year and stay off the fats for a day or so after you will be fine. 
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  • Home
  • My Recipes
    • Seville marmalade
    • Viennese Topped Mince Pies
    • Christmas Pudding
    • Sweet Mincemeat Ice Cream Christmas Cake
    • Festive gingerbread cookies
    • Halloween Spooky Brownies
    • Festive Mincemeat and Apple Squares
    • Strawberry and elderflower tart
    • Summer/Winter Puddings
    • Eve's Pudding
    • Spicy Chicken and Tomato Curry
    • Quick Bakes not using flour
    • Jamie Oliver’s Sourdough Starter
    • Buttermilk Scones
    • Sweet and Savoury Waffles
    • Spiced Cinnamon Cake
    • Christmas Pudding
    • Christmas Gingerbread Truffles
    • Tomato, Manchego cheese and basil savoury muffins
    • Piñata celebration cake
    • Cider Toffee Apple Cake
    • Sweet potato brownies
    • Elderflower and Lemon Cake
    • Carrot cake tray bake
    • Somerset Cider Bread
    • Somerset Easy Fruit Cake
    • Coconut Tarts
    • M&M Flapjacks
    • Rocky Roads
    • Raspberry Heart Friands
    • Seville Marmalade
    • Spiced Apple cake
    • Cheese and Onion Pasties
    • Holiday festive bakes
      • Festive Herby Sausage Rolls
      • Festive Mincemeat Cake
      • Quick and easy mincemeat
    • Meringues
    • Cheese Scones
    • Yorkshire Tea bread
    • Summer Fruit Tarts
    • Tear and Share Cheese herb and sun blush tomato bread
    • Friday Outrageous
    • Spiced tea cakes
    • Easter Biscuits
    • Best ever chocolate nut brownies
    • Rich Butter Biscuits
    • Oven Scones
    • Cherry and Coconut macaroons
    • Spelt and Ginger Biscuits
    • Banana Pecan Loaf
    • Virtuous cake
    • Cookies and Biscuits
    • Tray Bakes
    • Sausage Rolls
    • Tea Time Favorites
    • Cupcakes
  • Val in the News
  • Make a Difference
  • Events
  • Addendum to Recipe Book
  • Contact
  • Hints and tips for baking
  • Stannah Articles