Pecan chocolate brownies - recipe

Ingredients

Recipe , Chocolate , Brownies , Pecan

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1

Preheat the oven to 170°C (fan 150°C, gas mark 3). Base line an 18 x 28 cm (7 x 11 inch) rectangular baking tin with non-stick baking parchment.
2
Place the chocolate and butter in a pan and heat gently, stirring until dissolved. Allow to cool a little.

For this step you'll need:
- 350g Dark chocolate
3
Whisk the eggs until pale and frothy then add the sugar, a spoonful at a time, whisking until thick and glossy.

For this step you'll need:
- 3 Egg(s) (free range) large
- 250g Unrefined dark muscovado sugar
4
Gently fold in the melted chocolate mixture, sieve the flour and baking powder together and fold in to the mixture with the pecan nuts.

For this step you'll need:
- 50g Plain white flour
- 1tsp Baking powder
- 150g Pecan nuts roughly chopped
5

Spoon the mixture into the prepared tin, level with the back of a spoon and bake for 40 minutes, until the top has a cracked appearance and the centre is still a little soft to the touch. Do not over-bake or you will lose the famous sticky brownie texture.

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