I started by chopping up 120g pecans. Luckily this was exactly how much I had left in my cupboard!
I melted 170g dark chocolate in a glass bowl over a pan of water and once fully melted I mixed in 100g caster sugar and 90g dark brown sugar. It didn’t look that great at this point!
I whisked up my 5 leftover egg yolks with 40ml double cream and 1/2 tsp vanilla extract.
I poured the egg mixture into the chocolate and mixed until combined. It mixed in well and looked a lot more tasty!
Finally I added 95g plain flour, the pecans and a pinch of salt and mixed well.
I poured the mixture into a lined 8×8 tin.
I baked on 350F/180C/Gas Mark 4 for 20 minutes.
The brownies were so deliciously rich and chocolatey. Somehow they tasted even better the next day!
And also into Simply Eggcellent hosted by Belleau Kitchen. They only use the yolks, but hopefully that’s good enough! The theme this month is chocolate.
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Chocolate & Pecan Brownies
- 120 g Pecans chopped
- 170 g Dark chocolate
- 100 g Caster sugar
- 90 g Dark brown sugar
- 5 Egg yolks
- 40 ml Double cream
- 1/2 tsp Vanilla extract
- 95 g Plain flour
- A pinch of Salt
Melt the dark chocolate in a glass bowl over a pan of water and once fully melted, mix in the caster sugar and dark brown sugar
Whisk up the egg yolks, double cream and vanilla extract
Pour the egg mixture into the chocolate and mix until combined
Add the plain flour, pecans and salt and mix well
Pour the mixture into a lined 8x8 tin
Bake on 350F/180C/Gas Mark 4 for 20 minutes. Once cool, slice into squares