February 09, 2018
Desserts, Cakes, 8 or 9 Inch,
Cookies, Nuts/Seeds, Pecan, Vegetables, Sweet Potato/Yam, Add it in the lunch box, Birthday, Picnic, Potluck, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Bars, Chocolate, Kosher Dairy more
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"From one of our national supermarkets free monthly magazine July '17. Posted for You Want What!? A Recipe Posting Game. Note cooling times have not been included."
Position a rack in the centre of oven and preheat oven to 180C/160C fan forced.
Spray a 20cm square baking pan with non-stick cooking spray and line the base and 2 opposite sides with baking paper allowing the sides to overhang.
Place 170 grams of the chocolate and the butter in a medium heatproof bowl over a saucepan of simmering water and stir until melted and smooth and sit aside for 10 minutes to cool, or until lukewarm.
In a bowl, whisk the sugar, eggs, vanilla and salt to blend and then whisk in the chocolate mixture and stir in flour and then 1 cup (120 grams) pecans.
Transfer to the prepared pan and bake for 40 minutes or until edges are set and centre if still slightly wobbly and transfer to a wire rack and set aside to cool completely.
Meanwhile, place sweet potatoes in a saucepan and add enough water to cover by 2.5cm and bring to a simmer over medium heat and cook for 20 minutes or until potatoes are tender and drain the sweet potatoes, transfer to blender and blend until smooth.
Add the remaining chocolate and blend until smooth and transfer to a bowl and set aside, stirring occasionally, for 1 hour or until the frosting has cooled to room temperature and can hold soft peaks.
Lift brownie from pan and spread frosting over brownies and top with the remaining pecans.
Cut into 16 squares. wiping knife with a hot moist cloth after each cut.
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