Sticky and dark tasty morsels. this is a Billingtons recipe I have used for years; if you want to leave out the pecans, you can. Works well with dried cranberries and sultanas.
Preheat the oven to 350F/170C/Gas mark 3. Base line an 18 x 28 cm (7 x 11 inch) rectangular baking tin with non-stick baking parchment or use a silicone baking tray.
350g plain chocolate
250g butter
3 large eggs
250g Dark Muscovado Sugar
50g plain flour
1 teaspoon baking powder
150g pecan nuts, roughly chopped
- Place the chocolate and butter in a saucepan and heat gently, stir until dissolved. Allow to cool a little.- Whisk the eggs until pale and frothy then add the sugar, a spoonful at a time, whisking until thick and glossy.
- Gently fold in the melted chocolate mixture, sieve the flour and baking powder together and fold in with the pecan nuts.
- Spoon the mixture into the tin, level with the back of a spoon and bake for 40 minutes, until the top has a cracked appearance and the centre is still a little soft to the touch. Do not over bake or you will lose the famous sticky brownie texture.
- Allow to cool a little before cutting into squares.
