Billingtons

Pecan Chocolate Brownies

350g/12 oz plain chocolate

250g/9 oz butter

3 large eggs

250g/9 oz Dark Muscovado Sugar, 50g/2 oz plain flour

5ml/1teaspoon baking powder

150g/5 oz pecan nuts, roughly chopped

Preheat the oven to 350F/170C/Gas mark 3. Base line an 18 x 28 cm (7 x 11 inch) rectangular baking tin with non-stick baking parchment.

Place the chocolate and butter in a pan and heat gently, stirring until dissolved. Allow to cool a little.
Whisk the eggs until pale and frothy then add the sugar, a spoonful at a time, whisking until thick and glossy.
Gently fold in the melted chocolate mixture, sieve the flour and baking powder together and fold in with the pecan nuts.
Spoon the mixture into the prepared tin, level with the back of a spoon and bake for 40 minutes, until the top has a cracked appearance and the centre is still a little soft to the touch. Do not overbake or you will lose the famous sticky brownie texture.