Pecan Brownie Recipe
A beautifully crunchy & moist chocolatey pecan brownie
This pecan brownie recipe tastes fantastic when cooled slightly straight from the oven or even better when chilled overnight.
The original recipe was taken from the Happy Foodie website which you can see here.
- 170g unsalted butter
- 200g dark chocolate 70% cocoa solids
- 100g dark chocolate 54% cocoa solids
- 45g cocoa powder
- 130g plain flour
- 1 tsp flaked sea salt
- 5 eggs
- 200g caster sugar
- 120g light muscovado sugar
- 80g pecan halves
How to Bake a Pecan Chocolate Brownie
- Line a 20cm x 30cm brownie tray with parchment paper and preheat the oven to gas mark 3, 170 degrees centigrade.
- Melt the butter and chocolate in a heat proof bowl over a saucepan of steaming water, making sure not to let the bowl touch the water. Keep mixing till melted and combined, then remove from the heat, beat in the cocoa powder and leave to cool slightly.
- Whisk the eggs and both sugars together.
- Pour the cooled chocolate into the egg/sugar mix and stir thoroughly.
- Sieve in the flour and salt then fold until all is combined.
- Pour the chocolate brownie mixture into the prepared tray.
- Scatter the pecan halves on top, or as I did in a line as I think it looks nicer when baked.
- Bake for approximately 20 to 30 minutes until a skewer when inserted comes out with a dry mix on it – not runny.
- Remove from the oven and leave to cool completely
- For best results, wrap in clingfilm and place in the fridge to cool overnight. Then about 20 minutes before serving remove and allow to adjust to room temperature.
I love this pecan chocolate brownie served slightly warmed with clotted cream or ice cream.