First posted: Jun 16, 2013

Our Favourite Double Chocolate and Pecan Nut Brownies


This is originally my Mum’s recipe, and it’s been served up at very many full and happy tables. Here we’ve added a cup of gorgeous NoMu chocolate chips for an extra something special.



Cooks in:        Serves:12-14

  • 250g butter
  • 1 ¾ cups castor sugar (400g)
  • ½ Tbsp vanilla essence
  • 4 eggs
  • 1 heaped cup plain flour (125g)
  • ¾ cup cocoa powder (90g)
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup chopped pecan nuts or walnuts
  • 1 cup NoMu dark chocolate chips

What to do

1. Preheat the oven to 180 °C. Grease a medium-sized square baking tin or line with baking paper.

2. In a small saucepan over a medium heat, melt the butter and then add it to a bowl with the sugar and vanilla essence.

3. Add the eggs, one at a time, beating well after each addition. Sift in the flour, cocoa powder and baking powder, and gently fold in the salt and nuts.

4. Spoon the mixture into the baking tin and bake for 25 minutes, or until just cooked through. The brownies should be golden on the outside but still gooey inside.

5. Allow to cool in the tin, cut into squares and serve with a dusting of icing sugar. Store in an airtight container for up to 4 days.

These freeze really well for up to 2 months. Simply thaw and re-heat gently before serving.
You can also turn this into a delicious chocolate dessert by pouring over a rich chocolate sauce.

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