Everyone loves a brownie, but sometimes what promises to be a lovely, unctuous, chocolatey square of pure indulgence turns out to be a dry, crumbly disappointment! These double chocolate and nut brownies DO NOT disappoint - perfect in every way, you now how you like them... firm on the outside but then slightly squidgy on the inside, oozing with chocolatey loveliness, loaded with chocolate chunks and a little crunch of nuts to top it all off - BROWNIE SATISFACTION GUARANTEED.
Makes 16-20 squares
Ingredients
200g unsalted butter
200g light brown sugar
3 tbsp maple syrup
100g cocoa powder
220g plain flour
1 tsp sea salt
4 eggs
3 tsp vanilla extract
200g chocolate chips (I used Cadbury's buttons! *To make it a little more festive swap half of the choc chips for chopped pieces of Terry's chocolate orange)
150g pecan nuts, chopped
Directions
Preheat the oven to 170 degrees C.
Place the butter and sugar into a saucepan and place on a low heat until the butter has melted and the sugar has dissolved. Take off the heat and allow to cool a little (or when you add the choc chips, they will melt straight away!).
Add the maple syrup, vanilla extract, cocoa powder, flour, sea salt and mix gently.
Add the eggs, one at a time, stirring well to incorporate.
Add the chopped nuts and chocolate chips, and mix in.
Pour the batter into a greased tin.
Place in the oven for 18-20 minutes.
Remove and allow to cool completely.
Slice into 16-20 squares and keep in an airtight container.
Delicious xxx