Chocolate brownie pecan pie 🥧

By Andy Cooks · 90 min

Ingredients

Instructions

1. Preheat the oven to 160°C fan (320°F). Grease a 22cm round cake tin and line it with baking paper, leaving two long strips across the base and up the sides as handles.
2. Melt the dark chocolate and butter in a medium saucepan over low heat, stirring until smooth. Remove from the heat.
3. Whisk the sugar, eggs and vanilla until smooth. Add the chocolate and butter mixture and whisk until combined.
4. Whisk in the sifted flour, cocoa powder and salt. Pour into the prepared tin and bake for 22-25 minutes, until just set on top. Leave to stand for 10 minutes.
5. Reserve enough whole pecans to decorate the top in a concentric pattern, then finely chop the rest in a small food processor.
6. Melt the 70% dark chocolate and butter in a small saucepan over low heat, stirring until smooth. Remove from the heat and whisk in the espresso.
7. In a large bowl, whisk the sugar, milk powder, eggs and golden syrup until smooth. Slowly whisk in the chocolate mixture, then fold in the chopped pecans.
8. Pour the filling over the brownie base and arrange the reserved whole pecans on top in a pattern.
9. Bake for 35-38 minutes, until just set on top with a slight wobble in the centre.
10. Cool for 1 hour, then lift out of the tin using the paper handles. Slice into wedges and serve with ice cream.

Summarized from Andy Cooks's video. Watch it for the details.

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EggBrown sugarChocolateDark chocolatePecanIce cream