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18
August
Pecan Fudge Brownies
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 |