Rich and indulgent brownies loaded with dark chocolate and pecan nuts, topped with a decadent ganache.
300g butter
100g dark chocolate
40g cacao
5ml vanilla extract
4 eggs
300g brown sugar
110g self-raising flour
80g pecan nuts
Pinch of salt
Chuckles/whispers and chopped pecan nuts for sprinkling on top
Preheat the oven to 180 °C and grease and line a 22cm X 30cm brownie pan with baking paper.
Place the butter, dark chocolate, cacao and vanilla extract in a small saucepan on low heat and stir until melted.
Remove from the heat, cool for about 10 minutes and then beat in the eggs and the brown sugar.
Mix the flour, salt and pecan nuts into the melted chocolate mixture then pour the batter into the prepared pan.
Bake for about 22 minutes until the brownie is set but not overcooked.
Cool in the pan and pour over the ganache. Sprinkle over the chopped chuckles and nuts and place in the fridge to set.
Once set – cut into 24 portions.
TIP: Bake until set around the edges but still fudgy in the centre – a skewer inserted in the centre should have some wet mixture on it.
Ganache
Bring 140 ml of cream to the boil and stir in 160g chopped 70% dark chocolate. Stir vigorously to melt the chocolate in the hot cream and pour the ganache over the cooled chocolate brownies. Sprinkle over some more chopped nuts AND chopped chuckles/whispers/ and cut when completely cold and set.
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