I really have to rave on less and cook and eat more…but there is a price attached to that, so let me rave! These are so delish and moist that I could sell them internationally…really. If you don't have Crio Bru yet (why not?) just use coffee, but no responsibility will be taken for taste results. I am full tilt for the photo shoot on my book, For Food's Sake and so we may just go a little quiet around here…(though I doubt it!) life in the fast lane I guess! It is all very exciting and not much sleep is being had, all because of each of my loyal recipe readers/do-ers/mixers! Thanks so much and this recipe is a little gift in return. Please enjoy and keep sending me moral support through the web….I'm listening! ;D
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- 350 g raw sugar
- 20 g Crio Bru Crio Bru granules BUY
- 40 g Valrhona cocoa
- Pinch sea salt
- 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 200 g unsalted butter, cubed
- 250 g plain flour
- 3 eggs
- 85 g shelled pecans
- 150 g Crio Bru hot brewed Crio liquid BUY
- 250 g dark chocolate pieces
- Candied Orange zest strips or additional Crio granules to garnish
Preheat oven to fan forced 180°C & line a 30 x 20cm baking tin with paper & set aside.
Place sugar & Crio Bru granules into TM bowl & mill for 10 sec/speed 10.
Add cocoa, salt, vanilla & butter & cook for 5 min/80°C/speed 2.
This mixture will be grainy.
Add flour & eggs & blend for 20 sec/speed 6. Scrape down sides of bowl, add pecans & blend a further 4 sec/speed 5.
Scrape into prepared tin & bake for 20 minutes or until inserted skewer comes out just a little sticky.
Meanwhile, make the ganache by placing Crio & chocolate into clean TM bowl. Melt together for 1 min/speed 2. Scrape out of TM bowl & into a ceramic or glass bowl to cool completely before spreading onto Crio Brownies.
Garnish with a few candied orange zest strips or dust with Crio granules to taste.