For the recipe Pecan and White Chocolate Brownie Trees
|250 g||Unsalted Butter (cut into chunks)|
|250 g||Dr. Oetker 72% Extra Dark Chocolate (broken into chunks)|
|85 g||Dr. Oetker Fine Dark Cocoa Powder|
|70 g||Plain Flour|
|5 g||Dr. Oetker Baking Powder (1 tsp)|
|350 g||Caster Sugar|
|100 g||Pecan Nuts (chopped)|
|100 g||Dr. Oetker White Chocolate Chunks|
|125 g||Icing Sugar|
|15 ml||Water (1 tbsp)|
|about 15 g||Dr. Oetker Rose Gold Blush Sprinkles|
|about 15 g||Dr. Oetker Bright and Bold 4-Cell|
· Preheat the oven to 180°C/ 160°C fan/ Gas Mark 4.
· Grease and line a 20cm x 30cm baking tray.
· Take a small pan and fill about 1/3 full of water and bring to a boil.
· Once boiling reduce the heat to a simmer.
· Put the butter and Chocolate into a heatproof bowl and put on top of the pan of hot water to melt.
· Ensure the bottom of the bowl does not touch the water and stir the chocolate and butter occasionally as it melts.
· Meanwhile add the dry ingredients (apart from the pecans and white chocolate chunks) to a bowl and mix well to combine.
· When the Chocolate and butter has melted, remove from the pan then stir in the dry ingredients.
Mix well to combine then add the beaten eggs and mix well.
· Stir in the chopped nuts and Chocolate Chunks then transfer the mixture to the prepared tin, smoothing out the mixture.
· Place in the oven and bake for 25-30 minutes until firm to the touch – the middle should still be a little bit soft and gooey.
· Put on a cooling rack and cool in the tin until completely cooled.
· To make the icing, mix together the icing sugar and water to make a thick paste then transfer to a piping bag.
Cut the brownie into about 16 triangles then decorate the trees with the white piping icing and the sprinkles.
|Per Serving||Per 100 g / ml|