200g dark cooking chocolate, chopped
150g unsalted butter, chopped
¾ cup firmly packed brown sugar
2/3 cup plain flour
2 tablespoons cocoa powder
Softly whipped cream, to serve
½ cup firmly packed brown sugar
1 tablespoon golden syrup
1 ½ cups pecans (160g), coarsely chopped
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.