If you love chocolate then you have to love chocolate brownies, this recipe results in a deliciously fudgy chocolate brownie, the key is to only work the ingredients as little as possible and to make sure that you aren’t tempted to bake them too long. I often hear the argument that brownies are bad for you, I would agree if I thought happiness and joy were bad things, what is bad for you is a lack of self control Susan (and these brownies will test that self control). If it helps these brownies can be frozen just wrap them properly before freezing and allow them to defrost in the fridge so that they are not rushed.
Wrap them individually once they are completely cool so that you don’t need to defrost everything at once. To help cut the brownies into small pieces you can chill them in the fridge first, then they will be much easier to cut into smaller size pieces (I think this would technically make the brownies healthier – unless you eat two pieces at a time). I have used pecans because I am a huge fan, but hazelnuts or walnuts will work just as well – if you can’t eat nuts just leave them out – the brownie is.
240g butter, melted and cooled
2 tablespoon vegetable oil, canola / sunflower
200g brown sugar
150g white sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 tsp instant coffee (optional) (Note 1)
150g all purpose flour
120g good quality, unsweetened cocoa powder – we love Nomu!
1 teaspoon salt
100g roughly chopped chocolate or large chocolate chips, the better the chocolate the tastier the brownie
100g pecan nut halves (you can totally use pecan pieces if they are available and cheaper)