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Chocolate Pecan Brownies With Hot Chocolate Fudge Sauce Recipe

by Global Cookbook

Ingredients

170 gm Dark cooking chocolate, minced 115 gm Butter 2 x Large eggs 310 gm Caster sugar 310 gm Plain flour 115 gm Pecan nuts, roughly minced

25 ml Brandy Few drops of vanilla essence 300 gm Butter 100 gm Cocoa pwdr 120 gm Dark cooking chocolate, minced 500 gm Caster sugar 340 ml Evaporated lowfat milk

Directions

1. For the brownie heat the butter with the chocolate but don't bring to the boil. Beat the Large eggs with the sugar till fluffy and add in the brandy and vanilla essence. Mix the flour with the pecan nuts, add in the egg mix and then the hot chocolate mix. Combine well and fill a buttered cake tin and bake at 170C/gas3 for 35-40 min.
2. In the meantime for the fudge sauce, heat the butter with the cocoa pwdr and chocolate and heat the evaporated lowfat milk with the sugar till dissolved. Pour the melted chocolate mix into the lowfat milk and bring to boiling point and take off the heat immediately. It is recommended to cold the brownie before cutting into 16 pcs. Hot two pcs per portion in the oven for 2 min or possibly till brownies become soft, a microwave is ideal for this.
3. Pour some warm chocolate fudge sauce on the plate and place two pcs of brownie on the sauce and sprinkle the plate with icing sugar and cocoa pwdr.
4. As a nice option you can serve a scoop of vanilla ice cream with it.

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