The Little Chef Diary : Chocolate Walnut Brownie

Hey. I'm back to update my blog with food again. :) Baking is just my hobby.
This is my first try on brownie, the result is "eadible" but taste bad actually. It's quite bitter and totally not to my favour. :( But on my second try, I changed the recipe slightly. The brownie was delicious *nom nom* and my friends like it too. It tastes best once I get it out from the oven. The top was crispy, and it's warm. The best part is that the chocolate was melting in my mouth.

FIRST TRIAL

I forgot that I have to leave it cool before cutting it and I get crumbs everywhere :(

Chocolate Walnut Brownie ( from Grace Kitchen Corner )

115g unsalted butter, softened, plus extra for greasing
120g caster sugar
2 eggs
40g plain chocolate (minimum 70% cocoa solids)
55g pecans or walnut
1 tsp vanilla extract
2 tsp instant coffee granules
2 tbsp warm water
1 tsp baking powder
55g plain flour
55g cocoa powder 

Method:

1.  Preheat the oven to 180C. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
2.  In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
3. Chop the chocolate and put to one side. Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract. 
4. Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.
5. Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.
6. Spoon the brownie batter into the prepared tin and level out the top with a spatula.
7. Bake in the oven for 30 minutes. Don't over bake, you may have a skewer insert into the cake and come out not clean.
8. Allow to cool in the tin for ten minutes, then place on a wire rack to cool.

* Credits to my cousin, Sze Min for helping me in finding the recipe. :)

SECOND TRIAL

Sorry, this is the only photo I got for my second trial. I dust some icing sugar on it as a decoration. :)

Chocolate Walnut Brownie (from Grace Kitchen Corner)

* I changed the recipe slightly.
115g unsalted butter, softened, plus extra for greasing
120g caster sugar
2 eggs

60g plain chocolate (minimum 70% cocoa solids)
55g pecans or walnut
1 tsp vanilla extract
2 tsp instant coffee granules
2 tbsp warm water
1 tsp baking powder
55g plain flour
50g cocoa powder

40g chocolate chips (additional)

Method:

1. Preheat the oven to 180C. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment. 
2. In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
3. Chop the chocolate and put to one side. Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract. 
4. Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.
5. Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.
6. Spoon the brownie batter into the prepared tin and level out the top with a spatula.
7. Bake in the oven for 30 minutes. Don't over bake, you may have a skewer insert into the cake and come out not clean. 
8. Allow to cool in the tin for ten minutes, then place on a wire rack to cool.

* For both recipe, I omitted coffee granules and warm water.