Pecan Pie Brownie Recipe

Pecan Pie Brownie

Two favourite combined for this super yum treat! - by Mel Burge

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TIP! Brownie can be made up to two days ahead. Store in an airtight container at room temperature. In hot weather, store in the fridge. For a change, try serving brownie warm with a scoop of vanilla ice-cream.

Ingredients

200g dark cooking chocolate, chopped

150g unsalted butter, chopped

¾ cup firmly packed brown sugar

3 eggs

2/3 cup plain flour

2 tablespoons cocoa powder

Softly whipped cream, to serve

PECAN TOPPING

1 egg

½ cup firmly packed brown sugar

1 tablespoon golden syrup

1 ½ cups pecans (160g), coarsely chopped

Method

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan. Stir in sugar. Cool for 15 minutes.
One at a time, whisk eggs into chocolate mixture. Add combined sifted flour and cocoa. Whisk until smooth. Pour into prepared pan. Spread evenly.
Cook in a moderately slow oven (160C) for 15 minutes.
Meanwhile, make pecan topping. Whisk egg, sugar and syrup in a bowl until combined. Stir in pecans.
Remove brownie from oven. Carefully spoon over pecan topping. Return to oven.
Cook for a further 25 minutes, or until topping is set and golden brown. Remove. Cool completely in pan.
To serve, use baking paper to lift brownie out of pan. Cut into bars. Serve with whipped cream.

Mel Burge

Mel Burge is the Deputy Food Editor for New Idea. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.