Christmas Calendar 2019 Day 22 - Milk chocolate brownie with pecan nuts

For the Christmas coffee I baked this chocolate brownie. The recipe is a Tupperware originally based on dark chocolate, however as I prefer milk chocolate over dark chocolate I replaced the dark chocolate with dark milk chocolate. The use of milk chocolate gives a lighter colour.

I also decide to use a mixture of sugar and brown sugar to bring a more dark flavour to the brownie. However, the original recipe is made with "only" sugar, so use the type of sugar, which you have in your kitchen.

I imagine, that you could add in some cinnamon to this brownie recipe for more of a Christmas twist.

Milk chocolate brownie with pecan nuts: - 1 cake

• 200 g dark milk chocolate
• 150 g butter
• 4 eggs
• 100 g sugar
• 100 g brown sugar
• 100 g wheat flour
• 100 g pecan nuts

1. Heat up the oven to 180'C.
2. Melt the dark milk chocolate together the butter in the microwave oven.
3. Whip the eggs and sugar together into a foamy mass in a mixing bowl.
4. Add in the wheat flour and whip it together.
5. Stir in the melted butter and chocolate.
6. Stir in the pecan nuts.
7. Pour in the brownie dough into a 1 l silicone flat form.
8. Bake the brownie at 180'c for minimum 30 minutes.
9. Check the brownie is almost baked, before removing it from the oven.
10. Let the brownie cool down, before it is removed from the silicone form.