About this recipe:Everyone will want second servings of this because it is just SO good! The combination of chocolate and nuts and with a chocolate icing to top it off makes this the perfect dessert.
185g dark chocolate, chopped
200g caster sugar
2 teaspoons vanilla extract
2 eggs, lightly beaten
125g plain flour
60g chopped pecans
Soured cream icing
100g dark chocolate, chopped
60ml soured cream
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Method Prep:15min › Cook:30min › Ready in:45min
Grease a deep 20cm square cake tin and line with baking parchment. Preheat oven to 180 C / Gas 4.
Melt butter and chocolate in a saucepan over hot water. Transfer mixture to a large bowl. Stir in sugar and vanilla, then eggs, sifted flour and pecans. Pour mixture into prepared tin, bake in oven for 30 minutes then cool in tin.
Meanwhile, to make the soured cream icing, melt the chocolate in a heatproof bowl over a pan of gently simmering water, stir in soured cream stirring constantly until mixture is smooth and glossy.
Turn brownies out, top with icing; refrigerate until set before cutting.
When taking the brownies from the oven, they will still be a little wet in the centre, but will set when put into the fridge
not sure what I did wrong, followed recipe exactly. Still extremely wet at 30 min point. Cooked for a bit longer but still looked pretty awful! It's not always about appearance granted, and taste ok but I don't think I'll be doing these again sadly. - 29 Sep 2012