Chocolate and pecan brownies recipe

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The Canteen brownie is squidgy in the middle, not cakey. To achieve this, it’s important not to overcook and follow conventional cake-testing directions. Use good-quality chocolate for the richest flavour we use Valrhona.

  • Yield: 12 brownies


  • 225 g dark chocolate (70% cocoa solids)
  • 2 eggs
  • 2 egg yolks
  • 110 plain white flour
  • 70 g cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • 225 g soft butter
  • 200 g caster sugar
  • 120 g pecan nut halves
How to Make It
  1. Preheat the oven to 160°C. Break the chocolate into a heatproof bowl and set over a pan of simmering water to melt.
  2. Beat the eggs and yolks together.
  3. Sift the flour, cocoa powder, baking powder and salt into a bowl.
  4. In another bowl, beat the butter with the sugar until pale and fluffy. Slowly mix in the eggs and then the melted chocolate. Fold in the sifted dry ingredients, followed by the pecans.
  5. Use baking parchment to line a 30 x 20 cm cake tin, 6 cm deep. Tip the chocolate mixture into the tin and spread out evenly.
  6. Bake for 16 minutes, then test with the tip of a knife – it should come out with bits stuck to it, but not runny cake mixture.
  7. Allow to cool, then cut into squares.

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