Pecan Brownies
Prep time: 
Cook time: 
Total time: 
  • 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)
  1. Preheat oven to 150°C (130°C fan).
  2. Melt the chocolate with the butter using a water bath, placing a heatproof bowl over hot water and stirring until they have melted together.
  3. 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.
  4. Combine the flour and cocoa powder then sift into the chocolate mixture, mixing well.
  5. 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.
  6. Otherwise pour into an 8 inch square tin and bake for 60 minutes (1 hour).
Recipe by The Bearded Bakery at