Happy new year to everyone! I have been sort of AWOL, which has a few reasons. I haven’t been feeling too well, the sun sets pretty early these days and what I have baked has failed a couple times (probably becáuse I wasn’t feeling to well). But I’m back, and my new year’s treat for you is my favorite pecan brownies! I haven’t posted these before because each time I’ve baked these, they were gone before I could photograph them. They are that dang delicious!
So what you need to know for these brownies: roast the pecans before chopping them up! Roasting nuts enhances their flavor, which you’ll need to challenge the strong chocolatey flavor. I just put them in the oven at 170c for 5-10 minutes, your kitchen will smell uh-ma-zing. These brownies are gooey, chewy and dense, just perfect! You’ll want to take a second, for sure!
Pecan Brownies Recipe
Tools: 20x20cm baking tray lined with greaseproof paper
Ingredients for 16 small brownies:
100 grams dark chocolate
90 grams unsalted butter
160 grams caster sugar
70 grams plain flour
75 grams pecan nuts, roasted and chopped
icing sugar (optional)
1. Preheat the oven to 170C/325F.
2. Melt the chocolate and butter together in a heatproof bowl over a pan with simmering water. Make sure the base of the bowl does not touch the water.
3. Remove bowl from the heat. Add the sugar and stir until incorporated. Then add the flour and again stir until well incorporated. Add the eggs and mix until smooth. Lastly, fold the pecan nuts into the mixture.
4. Spoon the mixture into the baking tray and bake in the oven for 25-30 minutes. The result should be a flaky crust but a soft centre. Leave to cool completely before serving. Decorate with icing sugar if preferred.