Chocolate And Pecan Nut Brownies

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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.