Pecan Chocolate Brownies
INGREDIENTS
Pecan Chocolate Brownies
350g Dark Chocolate
250g Butter
3 Eggs(s) (Free Range), Large
250g Billington's Unrefined Dark Muscovato Sugar
50g Plain White Flour
1tbsp Baking Powder
150g Pecan nuts, Roughly Chopped
Pecan Chocolate Brownies
Pecan Chocolate Brownies
- Preheat the oven to 170oC (fan 150oC, gas mark 3) Base line an 18 x 28cm (7 x 11inch) rectangular baking tin with non-stick baking parchment.
- Place the chocolate and butter in a pan and heat gently, stirring until dissolved. Allow to cool a little.
- Whisk the eggs until pale and frothy then add the sugar, a spoonful at a time, whisking until thick and glossy.
- Gently fold in the melted chocolate mixture, sieve the flour and baking powder together and fold in to the mixture with the pecan nuts.
- Spoon the mixture into the prepared tin, level with the back of a spoon and bake for 40minutes, until the top has a cracked appearance and the centre is a little soft to the touch. Do not over-bake or you will lose the famous sticky brownie texture.
Note
This recipe is from www.bakingmad.com! Visit their website for more simple and delicious recipes!
