I am fed up of store bought brownies. They just never seem to be right. They are either too cakelike without enough chew or the top isn’t glazed. I don’t even understand why, brownies couldn’t be much simpler. Couple a good chewy brownie with some nuts and you’ve got heaven. There isn’t even much more I can say about that. I just got a craving, one that could only be satisfied by Pecan Brownies.
I’m a bit of a cheat with brownies. I got a brownie tin a little while back that allows me to bake them into individual squares, rather than into one big slab.
- 225 grams light brown muscovado sugar
- 75 grams self-raising flour
- 25 grams cocoa powder
- 3 large eggs (beaten)
- 400 grams milk chocolate
- 200 grams butter
- 100 grams pecan nuts (chopped)
- Preheat oven to 150°C (130°C fan).
- Melt the chocolate with the butter using a water bath, placing a heatproof bowl over hot water and stirring until they have melted together.
- Add the sugar to the molten chocolate and mix well. Add the eggs one at a time, beating after each addition. Stir in the nuts.
- Combine the flour and cocoa powder then sift into the chocolate mixture, mixing well.
- If using a tin similar to mine, divide up the mixture to around half way up each of the holes. You’ll have enough leftover for either a second batch or else a small tin worth and bake for 35-45 minutes.
- Otherwise pour into an 8 inch square tin and bake for 60 minutes (1 hour).