Pecan nut brownies
A family favourite by Michel Roux
Difficulty and servings
Makes 16 pieces
Preparation and cooking times
- 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.
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Difficulty and servings
Makes 16 pieces
Preparation and cooking times
Ingredients
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