Pecan Chocolate Brownies
There must be hundreds or thousands of recipes that claim to make "perfect" chocolate brownies. I've tried some great ones over the years, but none were ever spot on until last night. These brownies are crunchy on the outside without being dry, and gooey in the middle without being uncooked or like wet cake.
Recipe (makes 12-15)
110g unsalted butter
120g dark chocolate
200g light muscovado sugar
100g caster sugar
2 large eggs
1 tsp vanilla extract
½ tsp salt
100g plain flour
25g cocoa powder
100g chopped pecan nuts
Preheat oven to 200°C. Line a tin (roughly 23cm² - I used 27 x 17cm) with baking parchment or greaseproof paper.
Melt the butter and chocolate in pieces in a bain-marie. Take off the heat, stir in the sugar and leave to cool.
Add the salt and vanilla. Beat the eggs in one at a time, until the mixture is smooth and glossy.
Sift and fold in the flour and cocoa powder, then the nuts. Pour into the lined tin and bake for 20-25 minutes.
A knife test should come out with a little goo on the tip when they're done, not clean like with a cake. Remove from the tin after 5-10 minutes and allow to cool completely before cutting them up (they will continue to set too).
