Sophie Grigson's chocolate and pecan brownies

(59 ratings)
Sophie Grigson's chocolate pecan brownies
Sophie Grigson's chocolate pecan brownies
  • Makes: 16

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Served hot out of the oven, these chocolate and pecan brownies are a real treat. Serve with raspberry sauce for a simple dessert.


  • 110g (4oz) plain chocolate, broken into squares
  • 110g (4oz) unsalted butter
  • 125g (4oz) caster sugar
  • 175g (6oz) light muscovado sugar
  • 150g (5oz) plain flour
  • Generous pinch of salt
  • 2 eggs
  • 1tsp vanilla extract
  • 110g (4oz) chopped pecans

One of the most important principle of brownie-making (apart from using tip-top quality chocolate) is this; unlike cake, it must never be cooked until a skewer comes out totally clean! Over-cooking produces an over-chewy brownie instead of an immorally fudgy one.


  1. Preheat the oven to 170C (325F, gas mark 3) and base-line a 20cm (8") square shallow baking tin.
  2. Put the chocolate and the butter into a bowl and melt gently over a pan of barely simmering water.
  3. Next, stir in the two sugars and the vanilla extract. Beat in the eggs, one at a time, and then mix in the flour, salt and the pecans. Don't overdo the mixing - a brownie batter is better if it's a little unevenly mixed. Remember, you don't want to get too much air into the mixture - think fudgy all the way.
  4. Scrape into the prepared tin and bake in the centre of the oven for about 25-35 mins until set but not solid. Cool in the tin, then cut into squares. If there are any squares that are not gobbled up within the next hour, store those in an airtight tin.

Serving suggestion: To turn your latest batch of brownies into a highly fashionable and wicked pudding, pile a couple of still warm squares of brownie onto each person's plate or into bowls. Top with a scoop of ice cream, and spoon over some freshly made raspberry sauce (rub fresh or thawed frozen raspberries through a sieve, stir in a good squeeze of lemon juice and sifted icing sugar to taste). Top with a few whole raspberries and hand round.

Quick tips: how to get a light brownie

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  • 4
(59 ratings)

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125g of any sugar, caster. demerara, soft brown or any sort, is quite enough. It would be wise to leave the 175g extra sugar out completely for obvious reasons. I made them and they were great, very sweet. A few chopped white chocolate pieces look good in this, or a little chopped angelica or a few raspberries or flaked almonds.


Look great! Really want to try and bake these think they will b gd for my baby shower too as no1 can resist a brownie!!!


These look delish! They would go down well in this house, a house full of chocoholics! I will add them to my baking list!


These look as they would just melt in your mouth, going to have to make them, thanks for sharing these fab recipes

Claire Jane

I would have a go at making these - perfect for my tribe of chocolate monsters, plus would make a lovely afternoon treat for me......if they last that long!!

Sarah McGrail

These are fabulous! Wherever I take them people ask me for the recipe. I can't believe they've only got three stars.

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