Bringing real baking into your home with deliciously simple recipes.
Prep 20min (+1hr 30min cooling time)Bake 60-65minMakes about 20
This is the way the best classic chocolate brownies should be - fudgy but not too dense, rich but not too sweet. These ones are also studded with maple-encrusted roasted pecans to for an added welcome surprise!
Melted butter, to grease 250g good-quality dark chocolate (45-54 per cent cocoa), chopped 185g salted butter, cubed 3 eggs, at room temperature 220g (1 cup, firmly packed) brown sugar 1 teaspoon natural vanilla extract or essence 110g (¾ cup) plain flour 30g (¼ cup) Dutch cocoa powder ½ teaspoon baking powder Cocoa powder or icing sugar, to dust (optional)
Maple-Roasted Pecans 180g pecans 60ml (¼ cup) maple syrup ½ teaspoon sea salt flakes
To make the Maple-Roasted Pecans, preheat the oven to 180°C (160°C fan-forced). Line an oven tray with sides with non-stick baking paper. Place the pecans, maple syrup and salt in a medium bowl and toss to combine. Spread the pecans in one layer on the oven tray and pour over any maple syrup left in the bowl. Cook in preheated oven for 12-15 minutes, stirring often, until toasted and the maple syrup has thickened to a sticky consistency. Remove from the oven and set aside to cool completely on the tray. Once cool, coarsely chop the pecans.
Reduce the oven temperature to 160°C (140°C fan-forced). Grease a 16cm x 26cm shallow slice tin and line the base and long sides with one piece of baking paper.
Place the dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Stir occasionally until chocolate and butter melt and the mixture is smooth. Remove the bowl from saucepan and set aside to cool to room temperature.
Use an electric mixture with a whisk attachment to whisk the eggs, sugar and vanilla until thick and pale. Add the cooled chocolate and whisk until just combined.
Sift together the flour, cocoa powder and baking powder. Add to chocolate mixture and whisk on low speed until just combined. Add the chopped pecans to the chocolate mixture, breaking them up if they have started to stick together, and use a spatula to fold until evenly combined.
Pour the mixture into the prepared tin and spread evenly. Bake in preheated oven for 45-55 minutes or until moist crumbs cling to a skewer inserted in the centre. Remove from the oven and cool in tin on a wire rack (this will take about 1½ hours).
Remove brownie from the tin using the baking paper to lift it out. Cut into portions and dust with cocoa powder or icing sugar, if desired, to serve.
These brownies will keep in an airtight container at room temperature (in a cool spot), for up to 5 days. Serve at room temperature.