A deluxe version of an old-favourite tin-filler...but they won't last.

Ingredients

• 250 grams dark chocolate or white chocolate
• 250 grams butter
• 4 eggs
• 1½ cups caster sugar
• 1 tbsp vanilla essence
• 1½ cups plain flour
• 2 x 70 grams packets pecan nuts, coarsely chopped

Method

1. Melt the chocolate and butter in the top of a double saucepan, stirring occasionally until the mixture is smooth. Cool.
2. With an electric mixer, beat eggs, sugar and vanilla essence until light and fluffy. Blend in the melted chocolate mixture, carefully fold in sifted flour and nuts.
3. Pour the mixture into a greased and lined 25 cm square cake tin. Bake at 180ºC for 40 to 45 minutes. The brownies will have a shinny crisp crust and a slightly soft centre. Remove from the oven, cool to room temperature, chill in refrigerator for 3-4 hours. Cut into squares, store in an airtight container.

Cooks Tips

- Use unsalted butter when baking with chocolate - it enhances the flavour.