While typing this I'm eating the most amazing Date & Banana Cake from the lovely Blackbird Bakery. It's one of those cakes that tastes quite healthy even though you know it really isn't at all. The Blackbird sells the most delicious homemade breads, cakes and tarts - everywhere should have one. Anyway, back to my recipe....
Although I love baking I've never made brownies which is a bit odd considering how many I've eaten over the years. So I thought it was about time I did make some! This recipe comes from a magazine - I've no idea which one - I tore it out years ago and its been sat in my 'recipes to make' pile since. The original recipe is for chocolate only brownies but I've added the pecans as they're my favourite nuts.
I've linked this recipe to the Sweets for Saturday challenge hosted by Lisa at Sweet As Sugar Cookies.
200g plain chocolate (I used Lindt 70% cocoa)
200g unsalted butter
4 eggs, beaten
300g light muscovado sugar
100g plain flour
small bag pecan nuts, broken
1. Preheat oven to 170c/gas mark 3. Line a 20cm sq shallow cake tin with baking parchment.
2. Break the chocolate into a heatproof bowl, then add the butter. Set over a pan of gently simmering water, stirring from time to time until melted.
3. Stir in the eggs and sugar, then sift over the flour and fold in followed by the pecans. Spoon the mixture into the tin.
4. Bake for 30 mins until just set. Leave to cool in the tin for 5 mins, then cut into rectangles.