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Video recipe: Chocolate pecan brownies

Video recipe: Chocolate pecan brownies

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Woman's Weekly cookery editor, Sue McMahon, shows you how to make these dense and crunchy chocolate pecan brownies in her quick and easy video recipe.

Makes: 15
Prep time: 15 mins
Cooking time: 35 mins
Total time: 50 mins
Skill level: Easy peasy
Costs: Cheap as chips

Freezable

Ingredients

Woman's Weekly cookery editor Sue McMahon says: If you want to make these brownies for someone with a nut allergy, omit the pecans and use the equivalent weight of raisins.

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200g bar plain chocolate
250g (8oz) unsalted butter
4 medium eggs
Few drops of vanilla extract
300g (10oz) caster sugar
125g (4oz) plain flour
200g (7oz) pecan or Brazil nuts, roughly chopped
Icing sugar, for dusting
28 x 18cm (11 x 7in) rectangular tin, lined with baking parchment

Method

Set the oven to moderately hot Gas Mark 5 or 190°C/375°F.
Melt the chocolate and leave it to cool, but not re-set.
Beat together the butter, chocolate and vanilla extract. Lightly beat together the eggs and sugar until the mixture is slightly foamy, but is not too thick. Fold the egg mixture into the chocolate mixture then fold in the sifted flour. Finally fold in the chopped nuts. Spoon the mixture into the lined cake tin and level the surface. Bake in the centre of the oven for 30-35 minutes, until just set to the touch in the centre. Remove from the oven and leave to cool in the tin for 5-10 minutes, then transfer to a wire rack and leave to cool completely.
Dust with icing sugar. Cut into squares to serve.
To freeze: make up to the stage of cooling and then wrap in a freezer bag and freeze for up to 1 month. Remove from the freezer and allow to defrost and dust with icing sugar just before serving.

To freeze: Make up to the stage of cooling and then wrap in a freezer bag and freeze for up to 1 month. Remove from the freezer and allow to defrost and dust with icing sugar just before serving.

By Sue McMahon

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