Pecan nuts give some extra crunch to this deliciously moreish chocolate brownie recipe. Made with maple syrup, these maple syrup brownies are dense, moist and sweet.
- 250g (9oz) plain chocolate, broken into pieces
- 225g (8oz) butter
- 4 medium eggs, beaten
- 225g (8oz) caster sugar
- 90ml (6tbsp) maple syrup
- 150g (5oz) plain flour, sifted
- 200g packet pecan nuts, roughly chopped
Preheat the oven to 180ºC (350ºF, gas mark 4). Lightly grease an 18 x 27cm (7 x 10½ in) tin and line with non-stick baking parchment.
Place the chocolate and butter in a heatproof bowl set over a pan of simmering water. Leave for 4-5 mins, stirring occasionally until melted. Cool slightly.
In a separate bowl whisk together the eggs, sugar and maple syrup. Whisk into the melted chocolate mixture, then fold in the flour and two-thirds of the pecan nuts.
Pour the mixture into the prepared tin and scatter over the rest of the nuts. Bake for 35-40 mins until the top is crisp and the centre is almost set. Leave to cool completely in the tin, then turn out and cut into squares.
Top tip for making Maple brownies
Always use the best quality chocolate you can find - with 70% cocoa solids or more. It's full of health-boosting antioxidants - and it tastes better, too!