Milky Pecan Brownies

A truly decadent brownie with a slight twist. Not quite your average brownie. The generous amount of butter and pecans give it a creamy texture with a bite and and an almost caramel-like flavour that will make it difficult for you to stop reaching for another one.

Make at your own risk.

Ingredients

250g good quality Milk Chocolate

100g good quality Dark Chocolate

50g Flour

1 tsp Baking Powder

3 large Eggs

250g Brown Caster Sugar

100-200g Pecans

Preheat the oven to 170 degrees celcius. Line a large rectangular/square cake tin with baking paper.

Melt the butter and chocolate together au bain marie, then set aside to cool.

In a big bowl, beat the eggs fluffy and then slowly add the sugar while beating. In a separate big bowl, sift the flour and baking powder together. Then carefully fold the chocolate and flour into the egg mixture bit by bit. Then gently stir in the pecans. You can break some up a bit beforehand if you like so that they are irregularly sized.

Pour the mixture into the cake tin and bake for 40-45 mins. Let cool fully before removing from the tin.