Tuesday, September 8, 2009

Chewy Cashew Fudge Bar


200g unsalted butter, cut into small pieces
200g bittersweet chocolate bars, break them into small squares
200g dark brown sugar
3large eggs
180 granulated sugar
2 tsp vanilla extract
1/2 tsp salt
150g all-purpose flour
300g cashew nuts, coarsely chopped


1/ Preheat oven to 170-180 degree celcius. Line a 9X13 baking pan with baking paper.
2/ In a medium saucepan, fill half-way with water and bring to a boil.
3/ combine chocolate and butter in a bowl (i just use plastic tupperware) n bring it in the saucepan of boiling water ( simply like double bath method). Turn down the heat to low. Let the chocolate and butter melt. Stir with spoon or spatula occasionally until the mixture is homogenous. Set aside to cool for a bit.
4/ In another large mixing bowl, combine brown sugar and eggs. Stir, and let the brown sugar moisten until there's no more lumps. Stir in granulated sugar, vanilla extract, and salt until combined.
5/ Combine chocolate mixture with the sugar mixture until homogenous. Gently sift in flour n fold them until incorporated. Do not overmix or the brownies will be tough. Fold in the chopped nuts, but leave about 1/2 cups to top on the brownies.
6/ Pour mixture into the prepared baking pan, smooth the surface n generously sprinkle the top with the reserved cashew and press the nuts lightly into the batter.
7/ Bake for 35-45 minutes until toothpick insert into the middle of the brownies comes out clean. Cool to room temperature and chill in the refrigerator overnight. The chilling will firm up the brownies nicely which makes for easy tidy cuts. Devour at room temperature.

There are a few tips that will ensure your brownies are not cakey. I do not use a mixer because it can overmix my batter and whip too much air into the eggs. This makes brownies have a cakey texture. Mix everything by plastic or rubber spatula. Gently stirring everything together n do not overfold the batter makes them turn out better as opposed to franticly beating the mixture.


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