Pecan Pie Brownie

Serves 16, Prep and Cook 1 hour

200g dark cooking chocolate,

chopped

150g unsalted butter, chopped ¾ cup firmly packed brown sugar 3 eggs

²⁄³ cup plain flour

2 tblsps cocoa powder

Softly whipped cream, to serve

PECAN TOPPING

1 egg

½ cup firmly packed brown sugar 1 tblsp golden syrup

1½ cups pecans (160g), coarsely

chopped

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper

2cm above pan edges.

2 Combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan. Stir in sugar. Cool for 15 minutes.

3 One at a time, whisk eggs into chocolate mixture. Add sifted flour and cocoa. Whisk until smooth. Pour into prepared pan. Spread evenly.

4 Cook in a moderately slow oven (160C) for 15 minutes.

5 Meanwhile, make pecan topping. Whisk egg, sugar and syrup in a bowl until combined. Stir in pecans.

6 Remove brownie from oven. Carefully spoon over pecan topping. Return to oven.

7 Cook for a further 25 minutes, or until topping is set and golden brown. Remove. Cool completely in pan.

8 To serve, use baking paper to lift brownie out of pan. Cut into bars. Serve with whipped cream.