Dare to resist them..if you can!
- Kitchen Scale
- 20cm x 20cm deep-sided baking tray
- Hand/Stand mixer
- 176g of chocolate
- 113g of unsalted butter
- 100g of pecan nuts, chopped
- 2 large eggs
- 80g of light brown muscovado sugar
- 1 tsp of vanilla essence
- 113g of all-purpose flour, sifted
- Preheat oven to 355˚F/180˚C. Line the baking tray with aluminium foil and set aside.
- In a saucepan melt together the chocolate and the butter, stirring continuously. Turn off and remove from heat when only lumps of chocolate remain. Keep stirring to melt remaining lumps.
- Let chocolate mixture cool down.
- In a large bowl, using your hand/stand mixer, whisk sugar, eggs and vanilla essence until pale and fluffy. [Took me about 10-12 minutes]
- You will notice from the above photo, that when the muscovado sugar gets dissolved in the egg whites, it turns into a darker colour. So when whisking the mixture make sure it turns pale [like the colour of a milky coffee]
- Gradually fold in the chocolate mixture and the sifted flour.
- Keep about 1/6 of the pecan nuts aside and add the rest to the batter.
- Transfer batter to baking tray. Sprinkle pecan nuts over batter.
- Bake for 22-23 minutes or until a toothpick placed in the middle comes out clean.
- Allow to cool and then cut into 25 squares.
- I recommend testing the brownies at 20 minutes of baking and then 2 minutes later if you really care for a moist brownie! Beyond 23 minutes, the batter will be too dry.
- I used 100g of muscovado sugar for the brownie, but I found it too sweet, so I reduced the amount to 80g in the ingredients above, which I consider to be fair.