William’s Chocolate Brownies
This is one for the chocoholics and yes… I know not everyone likes nuts in brownies but my mother was vehement about the necessity of pecans in good chocolate brownie. I have to confess I am not a chocolate lover, I know this puts me in a minority but these brownies are excellent. One batch lasted us 3 days precisely, see how long they last you. My husband William conversely adores chocolate and therefore I wanted to dedciate this recipe to him. Endlessly supportive, kind and encouraging he deserves a mention here.
The original recipe my mother has written out includes a chocolate butter frosting, but she has crossed this out as she obviously thought the brownies were so good that they didn’t need it. On this we agree.
ingredients
makes 12-15 brownies
350g plain dark chocolate
250s unsalted butter
3 medium eggs
200-250g soft brown sugar
50g plain flour
1 tsp baking powder
175g pecan nuts, roughly chopped
equipment
18 x 28cm roasting tin/ tray/ dish
electric mixer (helpful)
method
Preheat the oven to 170C fan oven. Have ready a small baking tin or dish which has been lined with baking parchment. Melt the chocolate and butter together in a heatproof bowl over simmering water. Once melted, stir briefly to break up any remaining lumps and set aside to cool. Meanwhile, whisk the eggs until super frothy, then add the sugar, a spoonful at a time, until the mix is fluffy and light (I’m using a blender). Gently fold in the melted chocolate mixture, alternating with the flour sieved with the baking powder. Fold in the nuts, spread the mixture evenly in the tin and bake for 40-45 minutes (covered loosely with foil for the last 20 minutes so the brownies don’t burn on the top), until the top is cracked and the centre only just firm to the touch.
It is better if the brownies are underdone and gooey, rather than overcooked and crumbly. Allow to cool in the tin - it will firm up as it cools. Slice into squares and serve.
