- 450g caster sugar
- 4 large eggs
- 250g unsalted butter
- 60g cocoa
- 75g flour
- 400g dark chocolate
- 160g pecan pieces
- 2 tsp vanilla essence
Preheat oven to 180ºC. Cream the sugar and eggs until they are fluffy and pale in colour. Melt the butter in a saucepan and set to one side. Sieve the flour and cocoa, and add the chopped chocolate and pecan pieces. Fold in the egg and sugar mixture and then add the melted butter and vanilla essence. Line a 25 x 33cm rectangle cake tin. Cut a piece of baking paper and line the bottom.
Ladle in the mixture and bake for 40 minutes. Take care not to burn. Do not be tempted to exceed the cooking time or the brownies will dry out. Allow to cool, then turn out and cut into squares.
Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za
Recipe by Diane Heierli • Photography & Styling C&D Heierli