Chocolatey, Moist Chocolate and Pecan Brownies

Eve 5/10/13

Caution - This page is only for chocoholics..

Seriously chocolatey brownies with love, lovely pecans, what's not to like?

I haven't posted a chocolate recipe in AGES! So now is the time to go completely out on all chocolate. These brownies have dark chocolate and cocoa powder to satisfy all of your chocolate needs. Even better, Minimum mixing required! Just for the eggs, use a hand-held mixer or a whisk if you feeling strong. There is no need for the heavy-duty freestanding mixer today. Yay!

These brownies are seriously the best I have come across in a long time without thousands of grams of butter. Just a mere 100g of butter give these brownies the right, moistness, chewiness and denseness. Looking at Ina Garten's recipe calls for a massive 450g of butter as well as 500g of chocolate! That is just for 20 brownies. 
(Those figures make me feel a bit queasy, what about you?)

I prefer my brownies.

When I tried these brownies, My mouth was in chocolate heaven! the dark, deep chocolate captives your taste-buds and the pecan gives it the best nuggets of bite and earthiness. I served my brownies with a shot of milk for a refreshing finish. 
Milk and chocolate are perfect partners, just like...

1. Tomatoes and basil
2. Peanut butter and Banana
3. Banana and honey
4. Bread and butter
5. Carrot and coriander
6 . Butternut squash and coconut

The batter for the brownies is uber thick, don't worry! This will add even more denseness and moistness.
Go now and give these little brownies a try, you'll thank me...

Feel free to change the pecans to cashew or any other nut and change the chocolate percentage to suit your taste.

Chocolatey, Moist Chocolate and Pecan Brownies
Posted by Eve
Makes 16 small-ish brownies

  • 100g Butter, temperature doesn't matter
  • 170g Caster sugar
  • 80g Dark, soft brown sugar
  • 130g 70% Dark baking chocolate
  • 1 tbsp. Golden syrup
  • 2 tbsp. Water
  • 2 Eggs, at room temperature
  • Zest of half a small orange
  • 110g Strong white flour
  • 15g Cocoa powder
  • 1/2 tsp. Baking powder
  • 50g Pecans, roughly chopped
  1. Grease and line a 20cm square cake tin with greaseproof paper and preheat the oven to 180c/ 170c fan/ gas mark 4.
  2. Put the butter, sugars, chocolate and syrup into a heavy-based saucepan. Heat on a low heat while stirring until all melted and combined. Don't worry if the mixture looks a bit granular. Put the melted mix into a bowl and leave to cool.
  3. Whisk the eggs with the water until foamy and increased in volume a tad.
  4. Add in the cooled chocolate mixture in two batch while whisking until all added and well mixed. Add the orange zest.
  5. Sieve in the flour, cocoa and baking powder and fold in with a spoon. Add the nuts and stir until all combined.
  6. Put the mix into the lined tin and bake for 20 - 25 minutes until a skewer inserted into the middle of the brownies comes out with some crumbs and a tiny bit of the brownies batter. Do not over-cook the brownies.
  7. Leave to cool for 30 minutes in the tin before slicing into 16 equal squares. 


The brownies will keep for a maximum of 4 days in an air-tight container. Best heated up before serving.