Name: Chocolate and pecan brownies
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 150 gram low-fat spread; 150 gram dark chocolate, coarsely chopped; 1/3 cup cocoa powder; 1/3 cup hot water; 1 1/3 cup firmly packed brown sugar; 3/4 cup coarsely chopped pecans, toasted; 1/3 cup almond meal; 1/3 cup rice flour; 1/3 cup gluten-free plain flour; 150 gram white chocolate, coarsely chopped; 4 eggs, lightly beaten; cocoa powder, for dusting

Chocolate and pecan brownies

Skip to Recipe

Makes 20 Item

Prep

15M

Cook

45M

Total

Ingredients

150 gram low-fat spread

150 gram dark chocolate, coarsely chopped

1/3 cup cocoa powder

1/3 cup hot water

1 1/3 cup firmly packed brown sugar

3/4 cup coarsely chopped pecans, toasted

1/3 cup almond meal

1/3 cup rice flour

1/3 cup gluten-free plain flour

150 gram white chocolate, coarsely chopped

4 eggs, lightly beaten

cocoa powder, for dusting

Method

1.Preheat oven to moderate 180°C. Lightly grease a 23cm square cake pan. Line base and sides with baking paper.

2.In a heatproof bowl, combine spread, dark chocolate, cocoa and water. Place bowl over a saucepan of gently simmering water (make sure the bowl doesn’t touch the water). Stir until melted and mixture is smooth. Remove from heat. Cool for 10 minutes.

3.Stir in sugar, pecans, almond meal, combined flours, white chocolate and eggs. Pour mixture into prepared pan, smoothing top.

4.Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean and dry. Set aside to cool. Dust with cocoa and cut into squares to serve. Store in an airtight container.

To toast pecans, spread them over a baking tray bake for 4-5 minutes until golden. Set aside to cool.
Note

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