Chocolate & Pecan Brownies

A community recipe by browniechick

Not tested or verified by Nigella.com

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Introduction

Everyone I make these brownies for fall in love with them to the point where I now regularly make four batches a week for different people! so I felt the need to share the joy!

Ingredients

Serves: 10-20

Metric Cups

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)

8 ounces light brown sugar
3 ounces self-rising flour
1 ounce unsweetened cocoa
3 large eggs (beaten)
14 ounces milk chocolate
7 ounces butter
4 ounces pecan nuts (chopped)

Method

Chocolate & Pecan Brownies is a community recipe submitted by browniechick and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Melt the butter and chocolate in a large bowl, once melted stir in the sugar and beaten eggs

Sieve in the flour and cocoa powder and add the chopped pecans, mix until combined.

Pour into a 8 inch square tin and bake on 150'c for one hour and five minutes.

Remove from oven and leave in the tin to cool for at least two hours.

Melt the butter and chocolate in a large bowl, once melted stir in the sugar and beaten eggs

Sieve in the flour and unsweetened cocoa and add the chopped pecans, mix until combined.

Pour into a 8 inch square tin and bake on 150'c for one hour and five minutes.

Remove from oven and leave in the tin to cool for at least two hours.

Additional Information

I use a silicone baking tray as it is much easier to get the brownie out. I also trim the edges off before cutting as they can sometimes be a little hard from the slow baking.

MAKES: Depends how big you cut the squares!

I use a silicone baking tray as it is much easier to get the brownie out. I also trim the edges off before cutting as they can sometimes be a little hard from the slow baking.

MAKES: Depends how big you cut the squares!