Maple-roasted Pecan Brownies

Ingredients

Melted butter, to grease

250g good-quality dark chocolate (45-54 per cent cocoa), chopped

185g butter, cubed

3 eggs, at room temperature

220g (1 cup, firmly packed) brown sugar

1 teaspoon natural vanilla extract or essence

110g (3/4 cup) plain flour

30g (1/4 cup) Dutch cocoa powder

1/2 teaspoon baking powder

Cocoa powder or icing sugar, to dust (optional)

Maple-Roasted Pecans

180g pecans

60ml (1/4 cup) maple syrup

½ teaspoon seasalt flakes

Makes: about 20

Preparation time: 20 minutes (+ 1 hour 30 minutes)

Baking time: 45-55 minutes

Method

1. To make the Maple-Roasted Pecans, preheat the oven to 180°C (160°C fan-forced). Line an oven tray with sides with non-stick baking paper.

2. Place the pecans, maple syrup and salt in a medium bowl and toss to combine.

3. Spread the pecans in one layer on the oven tray and pour over any maple syrup left in the bowl.

4. Cook in preheated oven for 12-15 minutes, stirring often, until toasted and the maple syrup has thickened to a sticky consistency. Remove from the oven and set aside to cool completely on the tray. Once cool, coarsely chop the pecans.

5. Reduce the oven temperature to 160°C (140°C fan-forced).

6. Grease a 16cm x 26 cm shallow slice tin and line the base and long sides with one piece of baking paper.

7. Place the dark chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water).

8. Stir occasionally until chocolate and butter melt and the mixture is smooth.

9. Remove bowl from saucepan and set aside to cool to room temperature.

10. Use an electric mixture with a whisk attachment to whisk the eggs, sugar and vanilla until thick and pale.

11. Add the cooled chocolate and whisk until just combined.

12. Sift together the flour, cocoa powder and baking powder.

13. Add to chocolate mixture and whisk on low speed until just combined.

14. Add the chopped pecans to the chocolate mixture, breaking them up if they have started to stick together, and use a spatula to fold until evenly combined.

15. Pour the mixture into the prepared tin and spread evenly.

16. Bake in preheated oven for 45-55 minutes or until moist crumbs cling to a skewer inserted in the centre. Remove from the oven and cool in tin on a wire rack (this will take about 11/2 hours).

17. Remove brownie from the tin using the baking paper to lift it out. Cut into portions and dust with cocoa powder or icing sugar, if desired, to serve.

Baker's Tips

These brownies will keep in an airtight container at room temperature (in a cool spot), for up to 5 days. Serve at room temperature.

Recipe brought to you by Anneka Manning of BakeClub and Neff