The Ultimate Chocolate Brownie
Skip the store-bought brownies and make your own decadent batch in the Le Creuset 12 Cup Brownie Tray. Perfect for sharing, they can be stored in an airtight container for up to two days.
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INGREDIENTS
200g dark chocolate chips
100g salted butter, cubed
4 large free-range eggs
250g caster sugar
100g cake flour
30g cocoa powder
5ml baking powder
100g pecan nuts
50g caramel chocolate chips
50g white chocolate chips
Vanilla ice cream, to serve (optional)
METHOD
Preheat the oven to 200°C or 180°C fan-assisted. Lightly grease a Le Creuset 12 Cup Brownie Tray.
In a microwave-proof bowl, melt the dark chocolate chips and butter together. Allow to cool slightly.
Meanwhile, using an electric beater, beat the eggs. Add the caster sugar gradually until pale in colour, frothy and doubled in volume. Next, gently fold the melted chocolate and butter into the egg mixture.
Sift the cake flour, cocoa powder, and baking powder into the wet ingredients. Using a spoon, fold the two together until just combined. Remove twelve pecan nuts and reserve them for decorating.
Roughly chop the remaining pecan nuts and add them along with the caramel and white chocolate chips to the mixture, and fold to combine. Divide the mixture into the tray.
Top each brownie with the pecan half. Bake for 15 minutes. Remove from the oven and allow to cool in the tray for 5 minutes; gently remove. Best served warm with vanilla ice cream. Alternatively, store in an airtight container for two days.
