Pecan Fudge Brownies

 

Pecan Fudge Brownies

230g unsalted butter

115g dark chocolate (70% cacao), chopped

45g cocoa powder

2 teaspoons espresso powder

150g castor sugar

110g brown sugar

2 teaspoons vanilla extract 

1 teaspoon sea salt flakes

1/2 cup chopped pecans

3 eggs

60g plain flour

Grease a 20 x 20 cm pan with butter and line the base and sides of the pan with baking paper.

Combine the chocolate, espresso powder and 15g of the cocoa powder in a heat proof bowl and set aside.

Put the butter in a saucepan over medium heat and cook until melted and starting to simmer. Immediately pour it over the chocolate mixture and leave it to sit for 2 minutes. Then stir until smooth. Set aside.

Preheat the oven to 180C.

In the bowl of an electric mixer, whisk together both sugars, vanilla, salt and eggs for 10 minutes on medium high.

With the mixer going, add the melted chocolate mixture and mix until incorporated.

Sift in the flour and remaining cocoa powder and the pecans. Fold gently with a rubber spatula until just combined.

Pour the batter into the prepared pan and bake for 20 minutes. Remove the pan from the oven, drop the pan a few times onto a bench top. This gives the brownies that crackly top. Return to the oven and bake for a further 10 minutes. Leave to cool completely in the pan before slicing.  Recipe slightly adapted from here