Chocolate pecan brownie

by Leah Halmagyi


  • 300g dark chocolate
  • 250g unsalted butter
  • 2 eggs
  • 1 egg yolk
  • 200g brown sugar
  • 1 tsp natural vanilla extract
  • 1 tsp coffee extract (Trablit)
  • ¼ cup cocoa powder
  • 100g plain flour
  • ¼ tsp bicarbonate of soda
  • 1 cup pecans, toasted
  • ½ cup white chocolate pieces


1 Preheat oven to 160°C. Gently melt 250g dark chocolate with the butter, then whisk in the eggs, yolk, sugar and extract. Sift the cocoa, flour and bicarbonate of soda together, then fold in. Mix in the remaining dark chocolate with the pecans and white chocolate, then spoon into a lined 27cm x 17cm slice pan and bake for 35 minutes, until just set. Allow to cool in the tin.