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    Double chocolate brownies with pecans

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    *mandatory

    Double chocolate brownies with pecans

    Use white and plain chocolate in these gooey brownies

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 45 minutes 45 minutes

    Makes: 16

    Ingredients

    250g essential Waitrose unsalted butter, cut into cubes
    400g Waitrose continental plain chocolate, broken into pieces
    200g Waitrose pecan nut halves
    200g Waitrose white Belgian chocolate
    5 eggs
    350g light brown muscovado sugar
    1 tsp vanilla essence
    250g plain flour, sifted

    Method

    1. Preheat the oven to 180°C, gas mark 4. Grease a 23cm x 32cm baking tray and line with baking parchment. In a small pan, gently melt together the butter and plain chocolate, stirring regularly until smooth; remove from the heat and set aside to cool slightly.
    2. Meanwhile, roughly chop the pecans and white chocolate and set aside. Put the eggs, sugar and vanilla essence in a large bowl and beat with an electric whisk for 5 minutes until light and fluffy.
    3. Stir the melted chocolate mix into the egg mixture, then fold in the flour, followed by the pecans and white chocolate. Pour into the prepared baking tray and cook for 25–30 minutes. Test with a skewer – the mixture should still be gooey and not quite cooked in the middle. Allow to cool, then cut into 16 slices.

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    Cook's tips

    Many cakes freeze well: leave to cool, wrap in clingfilm (unfilled and uniced), put in an airtight container, and pop in the freezer

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