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Easter Sand Rivers Chocolate Brownies

11 April 2020

It's Saturday recipe time!


Especially delicious when enjoyed with a view of the Rufiji River, but an excellent addition to a lockdown Easter chocolate extravaganza.

• 10 tablespoons (140 g) unsalted butter

• 1 1/4 cups (250 g) granulated sugar

• 3/4 cup plus 2 tablespoons (85 g) unsweetened cocoa powder

• 1/4 teaspoon salt

• 2 teaspoons almond extract

• 2 cold large eggs

• 1/2 cup (65 g) all-purpose flour

• 2/3 cup (90 g) pecan pieces


1 Position a rack in the lower third of your oven and preheat the oven to 325°F. Line the bottom of an 8-inch square baking pan with foil or parchment paper in such a way as there is an overhang on two opposite sides to make it easy to lift the brownies out when they're done.

2 Place the butter, cocoa, sugar, and salt in a medium-sized metal bowl. Fill a large skillet halfway with water and bring to a bare simmer. Set the bowl of the butter cocoa mixture

in the skillet of simmering water. Stir the butter cocoa mixture until the butter has melted and the mixture is smooth and hot to touch. Remove the bowl from the skillet and let it cool down a bit, from hot to warm.

3 Stir in the almond extract. Stir in the eggs, one at a time, beating strongly after each addition. Once the batter is well mixed and shiny and thick, stir in the flour. Beat for 40 strokes with a wooden spoon. Mix in the pecans. Pour the batter into the prepared lined pan and smooth the surface evenly.

4 Bake 20 to 25 minutes at 325°F, until a bamboo skewer or toothpick inserted into the centre comes out still a little moist with the brownie batter. Cool completely on a rack. When cooled, lift up the sides of the foil or parchment liner to remove the brownies from the pan. Place them on a cutting board and cut into 16 to 25 squares or rectangles.

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