About this recipe:The syrup and pecans in this recipe add some lovely extra depth. Make sure to use the best quality chocolate, ideally around 35% cocoa. This recipe makes a very chewy, fudgy brownie. For a more cake-like texture increase the amount of flour.
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 160 C / Gas 2/3. Grease a square 23cm cake tin an line with baking parchment.
Melt the butter and chocolate in a double boiler or in a pan over barely simmering water, stirring constantly. Once melted, set to one side and let cool slightly.
Whisk the sugars and syrup into the melted chocolate and butter. Add the eggs and vanilla extract, a little at a time, making sure that the mixture is well combined every time to avoid curdling. Fold in the flour, cocoa powder and salt till well combined, then stir through the pecans. Transfer to the prepared baking tin.
Bake in the preheated oven for 30 to 45 minutes until a skewer inserted into the centre comes out with just a little goo on it, a slight wobble of the mixture is fine (the brownies will continue to cook once taken out of the oven and you don't want them to cakey). Remove from the oven allow to cool for 5 minutes and then serve with a generous dollop of ice-cream.
Choose a chocolate that is high in cocoa solids. The Green and Blacks® brand offer a good selection.
If you do not have the maple syrup, substitute with another 50g caster sugar.