Double Chocolate and Pecan Brownies

These lovely dense double chocolate brownies are great for in between snacks.

Ingredients makes 16 brownies

115 g butter

190 g caster sugar

2 eggs (100g)

60 g chopped melted dark chocolate

1 tsp vanilla extract

70 g plain white flour

90 g chopped pecan nuts

125 g chopped milk chocolate

Method

Preheat oven to 180°C normal bake. Grease and line a 18 x 28 cm tin with baking paper. Place soft butter and sugar in a mixing bowl and whisk with an electrical mixer for approx. 5 minutes until creamy. Add eggs one at a time and mix evenly. Add melted dark chocolate and vanilla into the mixture. Add flour and mix evenly. Add pecan and milk chocolate and blend evenly. Spread the batter uniformly into the prepared tin and place in the middle of the oven. Bake for approx. 30 minutes and allow cooling before spreading ganache on top. Allow cooling in the fridge for 1 hours before cutting into 16 slices. Store brownies in a closed container in the fridge.

Note: If you are using unsalted butter add ¼ tsp salt.