Gooey chocolate brownies with crunchy pecans and chocolate chips - perfect served hot or cold! Topped with sea salt for extra deliciousness.
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Pre-heat oven: 180°C / 160°C (fan) / Gas 4 / 350°F
In a heatproof bowl, melt the butter and dark chocolate either in the microwave (30secs at a time) or over a double boiler, stirring until smooth.
In a separate mixing bowl, using an electric mixer beat the eggs and sugars. This should whip up to thick and creamy like a milkshake and can take roughly 3-8mins.
Pour the cooled chocolate mixture over the eggy mousse, add in the vanilla extract and then gently fold together.
In a separate bowl, sieve the plain flour and cocoa powder, whisking together and then stirring in the chocolate chips and chopped pecans.
Add the wet ingredients into the dry mixture, slowly folding in until only just combined.
Pour the brownie batter into a greased and lined 8-inch baking pan, then scatter the whole pecans on top.
Bake for 25-30mins, until papery and cracked on top, but with a slight wobble in the middle.
Allow the brownie to cool in the tin before removing and cut into squares.
Calories: 235kcal | Carbohydrates: 21g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 50mg | Potassium: 140mg | Fiber: 2g | Sugar: 15g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.