Pecan Fudge Brownies
Moist, rich and gooey, this pecan fudge brownie is delicious on its own, or served warm with a scoop of vanilla ice cream.
Servings: 16 squares
Ingredients
- 150 g good quality dark chocolate, chopped I use Lindt dark chocolate, 70% cocoa
- 125 g unsalted butter, chopped
- 1 1/2 cups brown sugar (300 g)
- 1 cup wholemeal flour (125 g)
- 1/2 cup almond meal (60 g) make your own by blending raw almonds in a food processor
- 3/4 cup chopped pecans (120 g) substitute with chopped walnuts or hazelnuts
- 2 eggs, lightly beaten
- 1 tsp vanilla bean paste
- 1/2 tsp baking powder
- pinch salt
Instructions
- Preheat the oven to 180℃ (160℃ fan-forced).
- Grease and line a 19cm square baking tin with baking paper.
- Balance a medium-sized pyrex mixing bowl over a medium saucepan of simmering water (or use a double boiler if you have one). The bowl should not be touching the water.
- Melt the butter and chocolate in the mixing bowl, then stir in the sugar until it has dissolved. Remove the bowl from the heat and allow it to cool.
- Mix together the flour, almond meal, chopped pecans, baking powder and salt in a second mixing bowl.
- Whisk the eggs and vanilla bean paste together and then stir into the cooled chocolate mixture.
- Add the flour mixture to the chocolate mixture and stir until all the ingredients are combined.
- Pour the brownie mixture into the the prepared tin, smooth out the top with a spatula and cook for 30 minutes. When cooked, the brownie will have pulled away from the edges and be firm on top when pressed with a spoon. It should be moist and fudgey in the centre.
- After ten minutes, remove from the tin and allow it to cool before cutting it into squares. Eat as it is, or serve with vanilla ice cream and warm chocolate sauce.
Notes
The brownies will keep in an airtight container for up to three days.