This is my go to recipe for chocolate brownies, the one I use when I need to produce baking quickly! As a mother there is always a coffee morning or a bake sale that I need to bake for. I’ve baked these brownies for years, sometimes with nuts, sometimes without. These brownies are really quick and easy to prepare which makes them ideal for baking with children.
I love the look on concentration on my youngest daughters face in this photo, she takes baking very seriously.
Like many of my recipes, this one is written on a scrap of paper. Quite acceptable for me, as I know this recipe and rarely need to look at it. Less so for my daughters, who also love to bake brownies, but depend on me standing with them while they do so. I’ve written up this recipe for them so that they know where to find it. Adding to my online recipe book for them.
If you don’t like pecan’s simply substitute them for another nut, or leave out entirely. Lovely to eat cold, but delicious slightly heated and served with ice cream!
Delicious, soft and chewy brownies with chopped pecans, easy to prepare and satisfy any chocolate craving!
- 400 g milk chocolate
- 200 g unsalted butter
- 3 large eggs beaten
- 225 g light muscovado sugar
- 75 g self-raising flour
- 25 g cocoa powder
- 100 g pecan nuts chopped
Break up the chocolate and place in a large bowl along with the butter. Place the bowl in the microwave for 2 minutes. Remove and stir the melted chocolate and butter together and set aside to cool slightly.
In a separate bowl mix together the flour, cocoa powder and muscovado sugar, ensuring there are no lumps in the sugar.
Pour the dry goods into the melted chocolate, along with the eggs and pecan nuts. Stir well to combine the ingredients before pouring into a brownie tin that has been lined with greaseproof paper.
Cook in an oven at 150C/140CFan for 1 hour. Remove from the oven and allow to cool in the tin.
Once the brownies have cooled cut into slices and remove from the pan. Keep in an air-tight container.
Pecan buts have been used in this recipe, feel free to substitute with any other nuts: walnut, hazelnut, etc. Alternatively you can leave the nuts out entirely. This recipe is easily made gluten free by substituting the self-raising flour for rice flour. Take care to ensure the chocolate is also suitable for a gluten free diet. This recipe freezes well.
We are linking this recipe up to CookBlogShare, a great sharing site with many other delicious recipes from fellow food bloggers.