About this recipe:Specially for the basic galley and lazy on-board cook! The chewy-crispy result is best by using butter and white sugar, but I've used uncoloured golden sugar, and margarine - and even wholemeal flour, but that makes it much heavier. You can also do without the chocolate chunks, or without the nuts, and even without both if you're desperate! Use whatever is in your galley cupboards - add glace cherries, or raisins, instead. Be imaginative! - But the best results come as below.
1/2 mug self-raising flour (or plain with a tsp baking powder)
1/3 mug unsweetened cocoa powder
1 pinch salt
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Method Prep:10min › Cook:25min › Ready in:35min
Make the oven hot while preparing the mix. (Or: preheat the oven to 180 degrees C [350 degrees F], or whatever your boat oven will do!) This is a very forgiving recipe!
Put about 2 teaspoons of butter into a brownie pan, or a baking tin about 8 x 8'. Put briefly into the oven while it's preheating, to melt the butter, and then tip the pan to spread the butter evenly over the bottom and sides. I use the back of a wooden spoon to spread it nicely along the sides. Set aside.
In a small saucepan, gently melt the 1/2 mug of butter.
Meanwhile, chop up the chocolate and the pecan nuts into chunks, not too small. Put them all into the nearest reasonably sized mixing bowl or pan.
By now the butter is melted. Add to the mixing bowl.
In a mug, beat the eggs with a fork, together with the vanilla extract, and add to the mixture.
Add sugar, and mix.
Stir in flour, cocoa and salt.
Spread the gooey result evenly into the prepared pan. Bake for 25 to 30 minutes. It's ready when the edges are firm and the centre is still moist - don't cook it till it's 'done' as a cake would be.
Cool completely before cutting into squares - you CAN also cut it and serve while still hot, but you lose the crispy-chewy effect. Still, the delicious fresh hot experience is also worth it. Hmmm. Better still, do two batches, one each way, and invite so many people that your boat is covered in brownie-munchers and it's all FUN FUN FUN!