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
Preheat the oven to 170ºC (325ºF, gas mark 3) and base-line a 20cm (8″) square shallow baking tin.
Put the chocolate and the butter into a bowl and melt gently over a pan of barely simmering water.
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.
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.
Top tip for making Sophie Grigson’s chocolate and pecan brownies
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.