This recipe for Chocolate and Pecan Brownies will take your baked chocolate treats to the next level. Thanks to the wonderful Emily Rose Brott, cookbook-extraordinaire and a dear friend, for sharing this awesome recipe with us!
Straight from Emily Rose’s latest cookbook, My Secret Ingredient, I’m sure you won’t be able to resist this divine dessert. Bonus: It’s so easy to make, too!
Watch the magic here:
Method
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Preheat oven to 160°C, fan-forced.
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Grease a brownie tin (28 cm x 18 cm) with oil and line base with baking paper.
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Beat eggs and oil together.
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Melt chocolate and mix honey into the chocolate until dissolved. Add chocolate mixture to egg mixture and beat.
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Mix in flour, almond meal, and milk until combined. Stir in toasted chopped pecans.
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Pour mixture into tin, spreading it evenly, and bake for 25 minutes.
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Leave to cool in tin for 20 minutes before removing and leaving to cool further on a cake rack.
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Slice and serve.
