I started by chopping up pecans.
I melted dark chocolate in a glass bowl over a pan of water and once fully melted I mixed in caster sugar and dark brown sugar.
I whisked up my leftover egg yolks with double cream and 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 plain flour, the pecans and a pinch of salt and mixed well.
I poured the mixture into a lined 8×8 tin.
I baked them for 20 minutes.
The Chocolate & Pecan Brownies were so deliciously rich and chocolatey. Somehow they tasted even better the next day!
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Chocolate & Pecan Brownies
Brownies made with leftover egg yolks
- 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
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 8" x 8" tin
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 the tin
Bake for 20 minutes. Once cool, slice into squares