- 200g butter, cut into small pieces, plus extra *
- 200g good quality dark chocolate, *
- 70 per cent cocoa solids (preferably *
- Valrhona), cut into small pieces *
- 220g pecan nuts, cut into large pieces *
Preheat the oven to 190C. Butter a 24 x 34cm baking tin, 6cm deep, and line with greaseproof paper, extending the paper above the rim. Melt the butter and the chocolate in a large heatproof bowl set over a pan of barely simmering water. Stir until smooth, then remove the bowl from the pan and set aside to cool slightly. Using an electric mixer, beat the eggs for 2 minutes, then add the brown sugar and beat until the mixture reaches a ribbon consistency, about 6 minutes. Using a spatula, incorporate into melted chocolate, but do not overwork. Add the flour and nuts in a steady stream, folding them in with the spatula until evenly mixed - stop mixing at this point. Pour the mixture into the prepared tin and immediately place in the oven. Cook for 20-25 minutes, lowering the oven setting to 180C after 10 minutes. To test, insert a skewer or knife tip into the centre; it should come out clean and shiny. Set aside to cool in the tin. Once cooled, lift out the brownie, using the lining paper. Cut into small squares.