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This fudgy brownie is particularly good served with ice cream and a thick caramel sauce such as dulce de leche, which is very popular in Mexico.
380g unsalted butter, plus extra for greasing
380g dark chocolate (70% cocoa), chopped
380g caster sugar
200g plain flour
2 small pinches cinnamon
150g pecans, roughly chopped
salted caramel ice cream and caramel sauce (such as dulce de leche), to serve
1. Preheat the oven to 180˚C, gas mark 4. Grease and line a 24cm x 30cm brownie tin. Melt the butter and dark chocolate in a large heatproof bowl sitting over a pan of water on a low heat, ensuring the bowl does not touch the water and being careful not to burn the chocolate. Stir in the sugar until it dissolves.
2. Remove the bowl from the heat and sift in the flour, cinnamon and a good pinch of salt. Add the pecans and stir to combine. Beat the eggs in a jug, then slowly add to the chocolate mixture, mixing constantly, until fully incorporated. Pour into the tin and bake for 30-35 minutes, until the outside is dark and the top is beginning to crack.
3. Leave to cool in the tin for 15 minutes before turning out onto a wire rack; leave for 15-20 minutes before serving with the salted caramel ice cream and caramel sauce. You can also leave the brownies to cool completely to enjoy as a teatime treat.
This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (20) 2577kJ
This recipe was first published in December 2019.