Baked Decadent Choc Squares

0
Average: 0 (0 votes)
(0 votes)
Baked Decadent Choc Squares
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
428
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie428 kcal(20 %)
Protein4.7 g(5 %)
Fat30.99 g(27 %)
Carbohydrates34.38 g(23 %)
Sugar added17.14 g(69 %)
Roughage0.78 g(3 %)
Vitamin A137.84 mg(17,230 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.63 mg(14 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.9 mg(8 %)
Vitamin B₆0.03 mg(2 %)
Folate17.51 μg(6 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.04 μg(0 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C0.06 mg(0 %)
Potassium252.28 mg(6 %)
Calcium56.32 mg(6 %)
Magnesium75.63 mg(25 %)
Iron3.8 mg(25 %)
Iodine12 μg(6 %)
Zinc1.38 mg(17 %)
Saturated fatty acids15.09 g
Cholesterol68.39 mg

Ingredients

for
15
For the brownies
12 ounces Dark chocolate (70% cocoa solids)
1 cup unsalted butter
3 large eggs
1 cup dark brown sugar
½ cup all-purpose flour
1 teaspoon Baking powder
1 cup chopped Pecan
For the icing
1 cup powdered sugar
water
To decorate
2 ½ ounces plain Chocolate (70% cocoa solids)
How healthy are the main ingredients?
Chocolateegg

Preparation steps

1.
For the brownies: heat the oven to 160°C (140° fan) 325°F gas 3. Grease an 18 x 28 cm|7" x 11" baking tin and line the base with non-stick baking paper.
2.
Place the chocolate and butter in a pan and heat gently, stirring until melted. Allow to cool a little.
3.
Whisk the eggs until pale and frothy then add the sugar, a spoonful at a time, whisking until thick and glossy.
4.
Gently fold in the melted chocolate mixture. Sift in the flour and baking powder and fold in with the pecans.
5.
Spoon into the tin, level the surface and bake for 35-40 minutes, until top has a cracked appearance and the centre is still a little soft to the touch; do not overbake or you will loose the sticky texture. Cool in the tin.
6.
For the icing: sift the icing sugar into a bowl and stir in just enough water to form a smooth icing. Spread on top of the cooled brownie.
7.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Drizzle the chocolate over the brownie and leave to set. Cut into squares when set.