• Priyant’s double-chocolate pecan brownies (China Squirrel)Source: China Squirrel

“I was and am amazed I was able to ‘Pri’ this out of its creator’s hands, so thank you to my friend, Priyant Pratap for sharing this gorgeous recipe – a dense, chewy brownie, rich with a combination of dark and milk chocolate, together with the toasty goodness of pecans.” Poh Ling Yeow, Poh & Co. 2






Skill level

Average: 3.5 (535 votes)

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


  • 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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.



• 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.