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 ^.^)

Recipe adapted from 幸福甜点81道  with minor changeIngredients for brownies:80g unsalted butter125g baking dark chocolate80g eggs (about 3)50g sugar80g milk80g pastry flour2g baking powder (omitted)70g crushed pecansGanache:95g baking dark chocolate, crushed (prefer with some sweetness type)50g fresh cream or whipped cream10g unsalted butterGarnish:some crushed walnutsMethod: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. 

Isn't it pretty?! 
Sorry, this is mine. :D