Belated brownies

Last week was chocolate week in the lockdown baking group that I'm in (hence the truffles). I had originally intended to make brownies last weekend as well - but thought better of it after making such an absurd quantity of truffles. But I had bought ingredients for brownies, and also been subjected to photo after photo of frankly obscenely gorgeous looking brownies from the others in the group. So even though it's late (we're now at the end of pastry week, which I have missed entirely...), I'm bloody well baking brownies! The recipe is from Waitrose and is essentially unchanged apart from using dark soft brown sugar instead of muscavado.

Chocolate Pecan Brownies

Ingredients

• 225g Butter
• 350g Dark chocolate
• 4 Eggs
• 350g Dark soft brown sugar
• 1tsp Vanilla extract
• 200g Pecans
• 225g Plain flour

Method

1. Melt butter and chocolate together.
2. Whisk eggs, sugar and vanilla in a stand mixer until pale and fluffy.
3. Stir butter/chocolate into egg mixture.
4. Coarsely chop pecans.
5. Fold pecans and flour into mixture.
6. Pour into a lined tin and bake at 180C for ~30 mins.
7. Leave to cool (a bit!) before cutting.

Super easy with a stand mixer! I started whisking by hand initially, but decided that I was far too lazy for that. Pretty, no?

It's a little under baked (yes, I know brownies are supposed to be slightly under done, but I think it's a little too under), but my word, they're tasty.

I've been wanting to find a "go to" brownie recipe for some time - I think this one might be it!