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    Chocolate Pecan Brownies 2010

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    Chocolate Pecan Brownies 2010

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Makes: 12


    • 110g Unsalted butter, cubed
    • 120g Dark chocolate, broken
    • 200g Light muscovado sugar
    • 100g Golden caster sugar
    • 2 Large eggs
    • 1 tsp Vanilla extract
    • 1/2 tsp Salt
    • 100g Plain flour
    • 25g Cocoa powder
    • 100g Pecans, roughly chopped


    1. Preheat the oven to 200C/gas 6. Butter a square 23cm tin, then line it with a large piece of buttered foil.
    2. Melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, or in the microwave. Transfer the mixture to a mixing bowl, pour the sugar on top and leave for 3 minutes, then whisk until combined.
    3. Add the eggs one at a time, beating well, until the mixture is thick and glossy. Beat in the vanilla and salt. Sift the flour and cocoa together and fold in, then fold in the nuts.
    4. Bake for 20 minutes, until the top is cracked and a toothpick inserted into the middle comes out with wet crumbs on it – it will seem uncooked, but will firm up.
    5. Cool for 5 minutes in the tin, then transfer the bake to a wire rack to cool completely. Cut it into 12 squares. They will keep for several days in an airtight tin.

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