Amazing Fudge Brownies Recipe

I really love this brownie recipe it is one that I have tried a few times with great success , my family and friends love this recipe so I guess I just had to share it with you

Seeing as it is National Brownie Day I thought it was a good reason to share this recipe with you


This great recipe is brought you by Oh Yum with Anna Olson on YouTube, thanks for sharing this recipe with us


Here is a excerpt about brownies


A brownie is a flat, baked dessert square that was developed in the United States at the end of the 19th century and popularized in the U.S. and Canada during the first half of the 20th century. It is a cross between a cake and a soft cookie in texture[1] and comes in a variety of forms. Depending on its density, it may be either fudgy or cakey and may include chocolate chips, nuts, or other ingredients. A variation made with brown sugar and chocolate bits but without melted chocolate in the batter is called a blonde brownie or blondie.

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Here below is the recipe and the video tutorial to watch both from the YouTube channel


For the salt roasted pecans:
– 1 Tbsp unsalted butter
– 1 cup pecan halves
– ½ tsp sea salt

For the brownies:
– 4 oz unsweetened chocolate, chopped
– 1 ¼ cup unsalted butter, cut into pieces
– 1 cup granulated sugar
– ¾ cup packed light brown sugar
– 3 large eggs, room temperature
– 2 tsp vanilla extract
– 1 cup all-purpose flour
– ¼ cup Dutch process cocoa powder

Salt Roasted Pecans
1. Preheat the oven to 350ºF (180ºC) and grease a 12-square brownie pan or 8-inch square pan.

2. For the salt roasted pecans, melt the butter in a sauté pan over medium heat and add the pecans and salt. Stir and toast the pecans for about 8 minutes, until the pecans have a pleasant nutty aroma (the salt will not dissolve, but adds a nice crunch). Remove the pan from the heat and cool while preparing the brownies.

1. Melt the chocolate and butter in a medium saucepot over medium-low heat, stirring until melted. Remove the pan from the heat and whisk in the sugar and brown sugar right into the pot. Whisk in the eggs one at a time, then whisk in the vanilla. Stir in the flour and cocoa powder until evenly combined.

2. Count out 12 pecan halves and set aside. Roughly chop the remaining pecans and stir them into the brownie batter. Divide the batter into the bar pan, or spread into the 8-inch pan and arrange the reserved pecan halves on top. Bake for about 20 minutes, until the tops of the brownies lose their shine. If baking in an 8- inch pan, bake an additional 5 minutes. Cool the brownies for an hour before removing from the tin (and slicing, if baking in a larger pan).

3. The brownies will keep in an airtight container for up to 5 days, and the brownies actually improve after a day.




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December 8, 2016 is National Brownie Day

Today is National Brownie Day! Take some time to relax and enjoy a rich, fudge brownie in honor of the occasion. Many sources say that brownies originated in New England during the early twentieth century, but there are many variations to the tale.

One story says that a Boston chef mistakenly added melted chocolate to a batch of biscuits, thus creating the first brownies. Another version claims that a housewife in Bangor, Maine was making a chocolate cake but forgot to add baking powder. The cake did not rise properly and, instead of throwing it out, she served it in flat pieces.

Pick up your favorite brownie mix or make a batch from scratch to celebrate National Brownie Day!


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