Makes 16 large squares or 36 small squares
180 g butter or margarine (180 ml)
400 g dark cooking chocolate, broken into pieces 4 extra-large eggs
280 g granulated sugar (350 ml)
10 ml vanilla essence
70 g cake flour (125 ml), sifted
250 g white or dark chocolate, chopped
200 g pecan nuts, chopped (500 ml)
- Preheat convection oven to 160°C/140oC fan/ Gas mark 3.
- Grease and line with baking paper 1 large tin, or two 18 x 26 cm baking tins; grease paper again.
- Place butter and chocolate into a large glass jug or bowl. Microwave on 100% power for 2 – 3 minutes, stirring each minute, until butter has melted and chocolate is smooth.
- Beat eggs and sugar with an electric mixer, on high speed, until thick and light in colour.
- Beat in vanilla essence; then add in the melted butter and chocolate.
- Fold in flour, white or dark chocolate pieces, and nuts.
- Pour batter into prepared pans.
- Bake for about 40 minutes or until a tester comes out almost clean. Settle for a more moist than dry result.
- Allow to cool in the tin. Cut into portions with a wet knife.
- Store in a sealed plastic container for a few days, or freeze.
- Dust with icing sugar before serving.
- For extra ‘wow’ – grate a slab of dark and white chocolate over the brownies when serving.
• Add in 1 small packet Malteser chocolate balls in step 5. Omit chopped white chocolate.
• Nut allergy or just don’t have any nuts? Leave them out and the recipe still works very well.