This recipe for Chocolate and Pecan Brownies will take your baked chocolate treats to the next level. Thanks to the wonderful Emily Rose Brott, cookbook-extraordinaire and a dear friend, for sharing this awesome recipe with us!
Straight from Emily Rose’s latest cookbook, My Secret Ingredient, I’m sure you won’t be able to resist this divine dessert. Bonus: It’s so easy to make, too!
Chocolate and Pecan Brownies
Fudgy chocolate brownies loaded with crunchy pecans for a decadent dessert.
Course: Baking, Chocolate, Desserts, RecipesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
270
kcalTotal time
45
minutes
Cook Mode
Keep the screen of your device on
Ingredients
3 Eggs
.33 cup Honey
120 gram 70% Dark chocolate
.75 cup Wholemeal plain flour
.25 cup Almond meal
.25 cup Milk
.25 cup Pecans-chopped and toasted
.33 cup Rice bran oil or Olive oil
Directions
- Preheat oven to 160°C, fan-forced.
- Grease a brownie tin (28 cm x 18 cm) with oil and line base with baking paper.
- Beat eggs and oil together.
- Melt chocolate and mix honey into the chocolate until dissolved. Add chocolate mixture to egg mixture and beat.
- Mix in flour, almond meal, and milk until combined. Stir in toasted chopped pecans.
- Pour mixture into tin, spreading it evenly, and bake for 25 minutes.
- Leave to cool in tin for 20 minutes before removing and leaving to cool further on a cake rack.
- Slice and serve.
Watch the magic here:
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…