Brambleberry and Toasted Pecan Brownies

Do 30 minutes of interval training, 30 minutes of strength and conditioning, come home and eat a brownie... story of my life.

Brambleberry and Toasted Pecan Brownies

adapted from here

250g unsalted butter

180g dark chocolate (70%), chopped

385g caster sugar

2 teaspoon vanilla extract

4 eggs

150g plain flour

100g toasted pecans (I like to keep them in large chunks)

100g frozen brambleberries (or blackberries)

Cocoa powder for dusting

Preheat the oven to 180C.  Butter a 23cm square cake pan, line the base and sides with foil, butter the foil and line the base with baking paper.  Set aside.

Put the butter and chocolate into a medium saucepan and put it over a low heat.  Heat gently until melted, stirring occasionally. Once melted, remove from the heat and set aside to cool for about 10 minutes.

Once cooled, add the sugar, vanilla and whisk briskly.  Add the eggs one at a time, whisking well after each addition.  Dump the flour in all at once and stir with a spatula until just combined.  Gently fold in the pecans and frozen berries.  

Spoon the batter into the prepared pan and bake for 45 - 50 minutes.  The edges will be starting to set, but the centre should still have a slight wobble.

Cool the brownies completely in the tin before dusting with cocoa powder and slicing.

Serve slightly warm with ice cream or whipped cream, or unadulterated at room temperature.