Pan of Brownies

This is a wonderfully tasty brownie recipe which comes from Linda Stephen's the convection oven bible.

I do hope I have time to try out other recipes inside. I did not use the cup measurements inside her recipe but used in grams.

The recipe as follows

250 gm unsalted SCS butter cut into pcs

250 gm semisweet chocolate - I used baking chocolate n dark couverture chocolate 

250 gm plain flour

1 tsp baking powder

1/4 tsp salt

1 tsp instant coffee powder - optional - I omitted

250 gm walnuts chopped ( I used only about 150gm)

4 eggs

250 gm caster sugar

125 gm packed brown sugar

1 tsp vanilla

375 gm semisweet or white chocolate chips or peanut butter chips

I just sprinkled peanut butter chips and didn't measure

Method

1. In a stainless steel bowl set over simmering water, melt the butter n chocolate and stir together. Cool slightly.

2. In a bowl, combine flour, baking powder, salt, coffee(optional) n nuts 

3. In a separate bowl, beat together eggs, sugars n vanilla. I used an electric beater. 

Stir in the cooled chocolate mixture. Stir in the flour. I used a spatula.

4. Pour batter into a greased n lined 13 x 9 inch baking pan. Sprinkle with the peanut butter chips.

Preheat oven to 160c or 325f. Bake for 25 to 30 mins. I used 40 mins. Bake until a tester or toothpick comes out clean.

Let cool in pan on a wire rack.

Note

Please line the pan with the two ends of paper sticking out so you can lift up the brownie gently n cut it

Yummy Brownies!

I used these

Before n after baked 

Enjoy!!