For quick rest baking for the weekend, I have picked out another recipe with Martha Stewart, which is super easy to do and always goes down well: Brownies! However, the raspberry blondies have not been beaten so far. After having experience with monster brownies, they should be a little easier this time. But not boring either. That's when the idea with the caramelized pecans came in handy! Chocolate brownies with caramelized pecans 85 g dark chocolate 60 g butter 2 eggs 300 g sugar 75 g flour 1/2 tbsp tartar cream 130 ml cream 100 g pecan nuts, chopped and roasted in the oven Butter for the shape A small baking dish (about 20 x 25 cm) with baking paper and cut off protruding edges. Grease the baking paper well. Preheat the oven to 160 ° C. Break the chocolate into pieces and melt together with the butter in a small saucepan at low temperature and allow to cool slightly. Beat together the two eggs with 100 g of sugar together until very frothy. Add the chocolate butter and mix well. Mix the flour well with the baking powder and stir alternately with 60 ml of cream under the dough. Pour the dough into the mold and let it rest for about 30 minutes.

Juicy chocolate brownies with caramelized pecans

For the quick rest baking for the weekend, I picked out another recipe from Martha Stewart that's super easy to do and always goes down well: brownies! The raspberry blondies have not been beaten so far.
After having experience with monster brownies, they should be a little easier this time. But not boring either.
That's when the idea with the caramelized pecans came in handy!
Chocolate brownies with caramelized pecans
85g dark chocolate
60g butter
2 eggs
300g sugar
75g flour
1/2 teaspoon tartar powder
130 ml cream
100 g pecan nuts, chopped and roasted in the oven
Butter for the mold
Lay out a small baking tin (about 20 x 25 cm) with baking paper and cut off protruding edges. Pre-grease the baking paper.
Preheat the oven to 160 ° C.
Break the chocolate into pieces and melt with the butter in a small saucepan at low temperature and allow to cool slightly
Beat the two eggs with 100 g of sugar together until very frothy. Add the chocolate butter and mix well.
Mix the flour well with the baking powder and stir alternately with 60 ml of cream under the dough.
Pour the dough into the mold and cook for about 30 Bake in the lower third of the oven for a few minutes. The dough may be slightly damp afterwards, but it should not be too dry.
Allow to cool completely on a wire rack.
In the meantime, for the topping, the remaining 200 g Put sugar together with 75 ml of water in a saucepan and bring to a boil while stirring. Simmer the mixture until it turns slightly golden. However, it must not burn or crystallize.
Then immediately remove from the heat and stir in the remaining 70 ml of the cream. Finally, add the pre-roasted pieces of pecan as the mass thickens.
Pour on the brownies and leave for at least 30 minutes until the caramel is firm.
Then in about 20 Cut the cubes and serve.
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