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.
