Chocolate Nuts Brownies 巧克力坚果布朗尼

This is the second time brownies appeared in my blog. This round is after viewing so many chocolaty cakes baked by other food blogger. I think it just show how weak-minded I am not able to resist the beautiful food temptation. I follow suit to bake the mini chocolaty moist brownies with a good excuse of clearing my left over pecans and walnuts. I added crushed pecans in the brownies and top it with crushed walnuts. Ah... the issue on the weighing machine...we can talk another time. 

I'm linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House (Me ^.^) 

你说我是不是脑神经太微弱了，看了人家的巧克力蛋糕脑子一直不停的想着那诱惑的亮面。。。直到自己也来弄个巧克力舍么的才可以罢休。秤量了体重，还是弄个小巧克力坚果布朗尼吃时才不会有罪恶感！减磅的事可以留到明天再说。

一共弄了24个小巧克力坚果布朗尼，还有多出来的面糊就倒入一个小方形烤模里。我儿子看见这种小巧克力布朗尼，一口就吃下一个，弄得他老妈我罪恶感十足！

因有人要求，本文附上华文食谱（第一次出现请多包涵，是pinyi了老半天）

Recipe adapted from 幸福甜点81道  with minor change

Ingredients for brownies:

80g unsalted butter

125g baking dark chocolate

80g eggs (about 3)

50g sugar

80g milk

80g pastry flour

2g baking powder (omitted)

70g crushed pecans

Ganache:

95g dark chocolate, crushed (prefer with some sweetness type)

50g fresh cream or whipped cream

10g unsalted butter

Garnish:

some crushed walnuts

Method:

1. Place the butter and dark chocolate in a heated double boiler, stir until the ingredients melted. Remove from heat.

2. In a bowl, whisk the eggs and add the sugar, whisk until combined.

3. Add the (2) to (1). Add milk, whisk until all combined.

4. Gradually add in the sifted flour, in small batches. 

5. Add the crushed pecans, fold the batter until smooth.

6. Pour the mixture into grease baking tin, bake at 170C for 20 mins. (I baked at 160C for 20 mins)

7. To make the ganache: Boil the whipped cream in low heat until boiled. Add in the crushed dark chocolate, wait for 30 seconds, and whisk until the mixture is smooth. Add butter and stir until all combined.

8. To assemble the brownies: The brownies has to cool down completely before you pour the ganache on it. Top with crushed walnuts and keep in fridge. 

材料：
80克 无盐奶油A
125克 黑巧克力A
80克 蛋 （～3个）
50克 糖
80克 牛奶
80克 中筋面粉
2克 泡打粉 （没放）
70克 粹胡桃

甘纳许：
95克 黑巧克力B
50克 鲜奶油
10克 无盐奶油B

装饰：
一些粹核桃

1. 隔水加热无盐奶油A和黑巧克力A，直融化。
2. 在另一个碗中，鸡蛋打匀加糖搅打。倒入 （1），加牛奶，使用打蛋器拌匀。
3. 拌入过筛后的中筋面粉，少量多次加入。
4. 加入粹胡桃，用刮刀搅拌成滑润面糊。
5. 倒入烤模中，放入已预热好170度的烤箱烘焙20分钟。 （我的烤箱160度）
6. 弄甘纳许：用小火煮滚鲜奶油。 离火。放进黑巧克力B，等待30秒后用打蛋器搅拌。
7. 搅拌均匀后加放软的无盐奶油B，拌匀。
8. 装饰：布朗尼得完全放凉才能淋上甘纳许，加上粹核桃，放进冰箱冷藏。

Isn't it pretty?! 

Sorry, this is mine. :D

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House.

                This post is also link to the Bake-Along hosted by Joyce, Lena and Zoe. 

Cook-Your-Books #12 @ Kitchen Flavours