Monday, 30 November 2009

Pecan Maple Brownies

Pecan nuts give some extra crunch to this deliciously moreish chocolate brownies Yummy!!
  • Cooking time: 1 hr 5 mins

  • Makes: 15


Always use the best quality chocolate you can find - with 70% cocoa solids or more. It's full of health-boosting antioxidants - and it tastes better, too!


  1. Preheat the oven to 180ºC (350ºF, gas mark 4). Lightly grease an 18 x 27cm (7 x 10½ in) tin and line with non-stick baking parchment.
  2. Place the chocolate and butter in a heatproof bowl set over a pan of simmering water. Leave for 4-5 mins, stirring occasionally until melted. Cool slightly.
  3. In a separate bowl whisk together the eggs, sugar and maple syrup. Whisk into the melted chocolate mixture, then fold in the flour and two-thirds of the pecan nuts.
  4. Pour the mixture into the prepared tin and scatter over the rest of the nuts. Bake for 35-40 mins until the top is crisp and the centre is almost set. Leave to cool completely in the tin, then turn out and cut into squares.

  • 250g (9oz) plain chocolate, broken into pieces
  • 225g (8oz) butter
  • 4 medium eggs, beaten
  • 225g (8oz) caster sugar
  • 90ml (6tbsp) maple syrup
  • 150g (5oz) plain flour, sifted
  • 200g packet pecan nuts, roughly chopped

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