- 60g butter, chopped
- 50g dark chocolate, chopped
- 1/2 cup caster sugar
- A few drops vanilla extract
- 1 egg
- 1/4 cup plain flour
- pinch salt
- 1/4 cup pecans, chopped
Preheat oven to 180oC. Lightly grease a 300ml square casserole dish and line base with baking paper.
Place chocolate and butter in a small heatproof bowl. Place into preheating oven and check every couple of minutes until melted. Remove from the heat. Add ¼ cup of the caster sugar and vanilla extract and stir until combined. Set aside to cool slightly.
Beat the remaining caster sugar and egg in a small bowl until doubled in volume.
Fold half of the egg mixture into the cooled chocolate mixture. Gently fold the remaining egg mixture until almost combined. Sprinkle the combined sifted flour and salt over the batter and add the pecans. Gently fold until just combined.
Spoon the batter into prepared dish and bake for 15 – 20 minutes until the top is crunchy and the middle is still slightly gooey.
Allow the brownie to cool in the pan, turn out onto a board and cut as desired.
- Add 1 tablespoon white, dark and/or milk chocolate chips with the pecans
Rate our single serve recipe
You must be logged in to rate.