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200g butter, cut into small pieces, plus extra to grease
200g good-quality dark chocolate, 70% cocoa solids, cut into small pieces
220g light brown sugar
120g plain flour
220g pecan nuts, cut into large pieces
Preheat the oven to 190C/ Gas 5. Butter a 24cm x 34cm baking tin, 6cm deep, and line with greaseproof paper, extending the paper above the rim.
Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove the bowl from the pan and set aside to cool slightly.
Using an electric mixer, beat the eggs for two minutes, then add the brown sugar and beat until the mixture reaches a ribbon consistency, about 6 minutes. Using a spatula, incorporate into the melted chocolate, but do not overwork. Add the flour and nuts in a steady stream, folding them in with the spatula until evenly mixed; stop mixing at this point.
Pour the mixture into the prepared tin and immediately place in the oven.
Cook for 20-25 minutes, lowering the oven setting to 180C/ Gas 4 after ten minutes. To test, insert a skewer or knife tip into the centre; it should come out clean and shiny. Set aside to cool in the tin. Once cooled, lift out the brownie, using the lining paper. Cut into squares or smaller pieces.