Salted pecan and white chocolate brownies Recipe

Name: Salted pecan and white chocolate brownies
Prep time: 10 min
Cook time: 4 h 35 min
Total time: 4 h 45 min
Yield: 16 servings
Ingredients: 200g unsalted butter, cubed, plus extra for greasing; 200g dark chocolate, roughly chopped, we used 70% cocoa solids; 265g caster sugar; 150g plain flour, sifted; 3 large eggs; 75g pecans, roughly chopped; 60g white chocolate, roughly chopped; ½ tsp sea salt flakes

Ingredients

200g unsalted butter, cubed, plus extra for greasing
200g dark chocolate, roughly chopped, we used 70% cocoa solids
265g caster sugar
150g plain flour, sifted
3 large eggs
75g pecans, roughly chopped
60g white chocolate, roughly chopped
½ tsp sea salt flakes

PREP TIME 10m	COOK TIME 4h35m	TOTAL TIME 4h45m
YIELD 16 servings

Instructions

Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square cake tin and line with baking paper.
Put the butter and dark chocolate into a large heatproof bowl and set over a pan of barely simmering water. Allow the chocolate and butter to melt completely.
Remove the bowl from the heat and stir in the sugar and flour plus a pinch of salt, then add the eggs and beat vigorously until you have a smooth, velvety batter. Pour the batter into the prepared cake tin. Toss together the pecans, white chocolate and salt and scatter all over the brownie batter.
Bake for 30-35 minutes until puffed up – the brownie should be ever so slightly wobbly. Brownies are meant to be gooey so don’t use a skewer to check if a brownie is ready – a good brownie will always leave chocolatey goo on a skewer.
Allow the brownie to cool in the tin to room temperature, then chill for at least 4 hours before cutting – this will help to get perfect, well-defined slices, and gives them a fabulously fudgey texture.

Desserts