Ever wondered how to make THE most moist, luxurious chocolate brownies that retain their gooeyness? Well this recipe is the one for you and certainly a keeper. They take absolutely no time at all to make which is fantastic because nobody wants to be waiting for brownies.
Chocolate brownies are one of my absolute favourite desserts and still today, these beautifully rich divine mouthfuls of heaven still turn frowns into the biggest of grins.
These brownies look gorgeous, tastes exquisite and is the perfect gift too, especially for that special person. They can be enjoyed warm (straight out of the oven – my favourite) or served cold. A dollop of ice cream on the side of one of these beauties and you’ll be in heaven!
Death By Chocolate Pecan Brownies
- 100 g butter I use lurpak
- 100 g light brown sugar
- 2 tbsp dark maple syrup
- 4 tbsp plain flour
- 4 tbsp cocoa powder
- 3 large free range eggs 2 whole, 1 yolk only
- 1/4 tsp sea salt flakes
- 1 tsp Madagascan vanilla extract
- 60 g pecans chopped roughly
- 100 g dark chocolate Kent Dark Chocolate & Hotel Chocolat
- 50 g melted milk chocolate Hotel Chocolat
- First, preheat your oven to 160c. Use a parching sheet for your brownie tin. I use 30cm in length pan but you can use one slightly smaller to get larger sized brownies.
- In a saucepan, warm (do not boil) the butter, sugar and maple until everything is at a melted smooth consistency. Remove from heat and add the pecans.
- In a separate bowl, mix your cocoa and salt in a bowl, then slowly stir into your melted butter and pecans until smooth. Careful to not beat too hard.
- Bake for 12 minutes. The edges should absolutely just be beginning to dry - this will give you the perfect brownie. Soft and gooey and hard enough to not be a fondant.
- Transfer to a wire wrack and let cool before covering in chocolate sauce before sprinkling with rose petals for a beautiful floral hint and gorgeous colour... Unless you want a delicious hot gooey cake straight away with your cuppa tea.
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