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Pecan Fudge Brownie
There really is nothing quite like a soft gooey brownie to give you the chocolate hit you need. It is the epitome of comfort, and if you can grab one while it is still a little warm … it’s heaven itself.
There are pecans in this recipe, but they can easily be swapped out for another nut of your preference or left out altogether. You could replace them with chocolate chips if you want a double chocolate version.
Pecan Fudge Brownies
From book | Stacie Bakes |
Ingredients
- 250g Unsalted Butter
- 200g Dark Chocolate
- 75g Cocoa Powder
- 70g Plain Flour
- 1 teaspoon Baking Powder
- 350g Caster Sugar
- 200g Pecans (roughly chopped)
- 4 Medium Free Range Eggs
Directions
1. | Pre-heat the oven to 180°C / 350°F / Gas Mark 4 |
2. | Line a 13" x 8" (33cm x 20cm) tin with baking parchment / greaseproof paper |
3. | Melt the butter and chocolate gently in a bowl over a pan of simmering water. Stir well to combine. |
4. | In a separate bowl, sift together the flour, cocoa and baking powder |
5. | Stir in the chopped nuts and sugar |
6. | Add the melted chocolate to the dry ingredients and stir |
7. | Add the beaten eggs and stir to a silky consistency |
8. | Bake for 30 minutes in the centre of the oven until the top is slightly springy to touch |
9. | Place onto a cooling rack and allow to cool in the tin |
10. | The centre will still be gooey, but will firm up as it cools, yet remain soft |
11. | Once cooled, turn out onto a chopping board, and chop into squares |
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