A delicious chocolate brownie with nuts!
Ingredients for the salt roasted pecans:
1 tbps rama margarine.
1 cup pecan halves.
½ tsp salt.
Ingredients for the fudge brownies:
120g milk chocolate, chopped.
1¼ cup unsalted butter, cubed.
1 cup castor sugar.
¾ cup light brown sugar.
2 tsp vanilla essence.
1 cup cake flour.
¼ cup coco powder.
To make the salt roasted pecans, melt the margarine in a pan over a medium heat.
Add the pecans and the salt.
Toast the pecans, stirring them frequently for about 10 minutes until they are lightly brown and you can smell a nutty aroma, remove from the heat and set aside.
For the brownies, place the chopped chocolate and the cubed butter in a sauce pan and stir until melted over a medium heat.
Remove from the heat, add both sugars and whisk till well combined.
Add one egg at a time and whisk between each egg till well combined.
Whisk in the vanilla essence.
Add the cake flour and coco powder and stir till well combined.
Keep 12 pecans aside, chop the rest and add it to the batter.
Fold in the nuts till well incorporated.
Divide the batter evenly between the 12 brownie squares.
Place the remaining pecans ontop of each brownie.
Pop into a pre-heated oven and bake at 180 degrees for 15 – 20 minutes, or until the top of the brownies loose their shine.
Allow the brownies to cool for an hour in the pan, before turning them out onto a cooling rack and allow to cool completely.
Dust the cooled brownies with icing sugar.
Prepared, tried and tested Bobby Swanson