Chocolate Brownie with Fudge Sauce and Caramelised Pecans
Ingredients
- 225 g butter
- 275 g caster sugar
- 100 g pecan nuts (roughly chopped)
- 275 g plain chocolate (finely chopped, at least 70% cocoa solids)
- 4 eggs
- 100 g self-raising flour
- 75 g cocoa powder
- for the fudge suace:
- 150 ml double cream
- 25 g caster sugar
- 25 g butter
- 175 g plain chocolate (finely chopped, at least 70% cocoa solids)
- vanilla ice cream or softly whipped cream, to serve
Method
- Preheat the oven to
170°C (325°F/Gas 3). Place 25g (1oz) of the butter and 25g (1oz) of the
sugar in a small heavy-based pan with the pecan nuts. Cook over a low
heat for 4-5 minutes until the pecan nuts are lightly toasted and
caramelised. Spread out on to a baking sheet lined with non-stick
parchment paper and leave to cool before breaking up a little.
- Place 100g (4oz) of
the chocolate in a heatproof bowl with the remaining butter and set a
pan of simmering water until melted, then stir to combine. Remove from
the heat and leave to cool a little.
- Meanwhile, whisk the
eggs in a bowl until stiff and holding their shape, then whisk in the
remaining sugar until you have achieved a stiff sabayon that can hold a
trail of the figure eight. Sift the flour and cocoa powder into the
sabayon and gently fold in. Add the melted cooled chocolate mixture with
the remaining finely chopped chocolate and the caramelised pecan nuts
and continue folding gently until all the ingredients are just combined.
- Pour the chocolate
mixture into a deep-sided baking tin that is about 30cm (12in) x 23cm
(9in) and at least 5cm (2in) deep and that has been lined non-stick
parchment paper. Bake for 20 minutes and then turn the tin around and
bake for another 10 minutes until the top is crusty but the centre is
still a little soft.
- If serving warm about
10 minutes before the end of the brownie cooking time make the fudge
sauce. Place the cream in a pan with the sugar and butter and bring to
the boil, stirring. Reduce the heat and simmer gently for 4-5 minutes
until thickened and beginning to become syrupy, stirring occasionally to
prevent the mixture from catching. Remove from heat and leave to cool a
little.
- Meanwhile, place the
chocolate for the sauce in a heatproof bowl set over a pan of simmering
water until melted. Whisk into the sauce until smooth and well combined.
This is ready to serve warm or transfer to a bowl and leave to cool
completely, then cover with clingfilm and keep in the fridge until
needed. It should keep happily for up to one week.
- Remove the brownies
from the oven and leave to cool slightly before lifting out of the tin
with the parchment paper. If serving warm cut into portions or leave to
cool completely and serve cut into portions when cold. To reheat the
fudge sauce transfer to a pan and gently heat through, or pierce the
clingfilm and heat in the microwave. Arrange the warm or cold brownies
on plates with the hot fudge sauce and scoops of the ice cream or
whipped cream to serve.
