Priyant’s double-chocolate pecan brownies

If you like this brownie recipe try another recipe from Priyant for Southern-style carrot cake from season one.

Ingredients

• 230 g unsalted butter, chopped
• 230 g dark chocolate, roughly chopped (or use chocolate chips)
• 4 eggs
• 220 g (1 cup) dark brown sugar
• 220 g (1 cup) caster sugar
• ½ tsp salt
• 2 tsp vanilla extract
• 150 g (1 cup) plain flour
• 105 g (¾ cup) pecans, toasted and roughly chopped
• 120 g (⅔ cup) milk chocolate, chopped (or use chocolate chips)
• icing sugar, for dusting

Instructions

Preheat the oven to 180°C (160°C fan-forced). Grease and line a 28 x 18 cm glass or ceramic baking dish or rectangular slice tin with baking paper.

Melt the butter in a heavy-based saucepan over medium heat. Add the dark chocolate and whisk until melted and smooth.

Place the eggs in a large bowl and whisk until lightly beaten. Add the sugars and whisk until combined and smooth, then whisk in the salt and vanilla. Pour the egg mixture into the chocolate mixture and whisk until well combined. Add the flour and whisk until smooth. Fold in the pecans and milk chocolate, then pour into the lined dish, spreading it evenly and smoothing the surface.

Bake for 40 minutes or until a knife in the centre of the brownie comes out clean. Leave in the dish or tin to cool completely. Use the baking paper to lift the brownie out of the dish or tin, then cut into squares and sprinkle icing sugar over to decorate (see Note).

Store in an airtight container for up to 2 weeks.

Note

• Refrigerating the brownies overnight will give them a particularly lovely, chewy texture. 

Photography, styling and food preparation by china squirrel.

View recipes and more from Poh & Co. on our program page.

If you like this brownie recipe try another recipe from Priyant for Southern-style carrot cake from season one.