Name: Pecan and chocolate brownies
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 80 gram butter, chopped; 150 gram dark chocolate, chopped, plus 50g extra, chopped; 3/4 cup (150g) firmly packed brown sugar; 2 eggs, lightly beaten; 1 teaspoon vanilla essence; 2/3 cup (100g) plain flour; 1 tablespoon cocoa powder; 1/4 cup (30g) chopped pecans

Pecan and chocolate brownies

Nutty brownies are the best brownies, and these pecan and chocolate brownies are right at the top of the pile. Pecans mild flavour and soft texture makes them ideal for baking.

Serves 8

Cook

30M

Ingredients

80 gram butter, chopped

150 gram dark chocolate, chopped, plus 50g extra, chopped

3/4 cup (150g) firmly packed brown sugar

2 eggs, lightly beaten

1 teaspoon vanilla essence

2/3 cup (100g) plain flour

1 tablespoon cocoa powder

1/4 cup (30g) chopped pecans

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease 8 holes of a 12-hole (1/3 cup/80ml) muffin pan, line bases with rounds of baking paper.

2.In a medium heavy-based saucepan, combine butter, chocolate and sugar. Stir over a low heat until smooth.

3.Transfer to a bowl and stir in egg, essence, sifted flour and cocoa, then extra chocolate. Divide mixture among the prepared 8 muffin- pan holes. Sprinkle with nuts. Bake for about 20 minutes.

Brownies can be made three days ahead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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