Pecan Chocolate Brownies


Pecan Chocolate Brownies

350g Dark Chocolate

250g Butter

3 Eggs(s) (Free Range), Large

250g Billington's Unrefined Dark Muscovato Sugar

50g Plain White Flour

1tbsp Baking Powder

150g Pecan nuts, Roughly Chopped


Pecan Chocolate Brownies

Pecan Chocolate Brownies

  1. Preheat the oven to 170oC (fan 150oC, gas mark 3) Base line an 18 x 28cm (7 x 11inch) rectangular baking tin with non-stick baking parchment.

  2. Place the chocolate and butter in a pan and heat gently, stirring until dissolved. Allow to cool a little.

  3. Whisk the eggs until pale and frothy then add the sugar, a spoonful at a time, whisking until thick and glossy.

  4. Gently fold in the melted chocolate mixture, sieve the flour and baking powder together and fold in to the mixture with the pecan nuts.

  5. Spoon the mixture into the prepared tin, level with the back of a spoon and bake for 40minutes, until the top has a cracked appearance and the centre is a little soft to the touch. Do not over-bake or you will lose the famous sticky brownie texture.


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