I love Brownies and their hidden gooiness and I think that they are something worth the making for Christmas both in their dark chocolate version and this white version. But ooh the taste. They do not last long in this household (that' when we are on our own) or with the extended family. I am sorry I only have the imperial recipe for this one not the metric.
9oz white good quality chocolate
4oz unsalted butter
4 large eggs
1 teaspoon of salt
12oz golden caster sugar
1 teaspoon of vanilla extract
11oz plain flour
4oz pecan nuts roughly chopped
- Melt the white chocolate and the butter in a bowl over a pan. The water just needs to simmer. Allow to cool slightly.
- Whisk the eggs and salt until light and frothy then whisk in the sugar and the vanilla whisking until thick and light. Whisk in the chocolate mixture.
- Fold in the flour and the chopped pecans stirring gently until well blended. Put into a greased 10 x 8 inch tin and cook for 35 to 45 minutes at Gas Mark 3/170 degrees C/ 325 degrees F, until the mixture is set but still lightly soft in the centre. Allow to cool in the tin.
- To serve cut in small squares. You can give a dusting of icing sugar for appearances sake but these will not linger longer. Next time I make them I will do them in my long Tefal cake pan/tray bake pan and do double the quantity.