Bramley Chocolate and Pecan BrowniesCourse: Dessert
200g plain chocolate bar, broken into pieces
50g/2oz light soft brown sugar
2 medium, eggs
350g/12oz Bramley apples, peeled, cored and chopped
75g/3oz self raising flour
25g/1oz cocoa powder
50g/2oz pecan nuts, chopped
To serve: toffee apples and ice cream (see tip)
- Preheat the oven to 200ºC/Fan 180ºC/Gas Mark 6.
- Line an oblong tin [26 x 16cm (10¼” x 6¼”)] with baking parchment and lightly oil.
- Place the chocolate, butter and sugar in a large bowl and place it over a pan of hot water, stir until the mixture is smooth and melted. Stir in the remaining ingredients and pour into the prepared tin. Bake for 50-55mins or until risen and firm to the touch.
- Cool in the tin for before cutting into squares.
- Cooks tip
To make delicious toffee apples to serve on top of the brownies, sauté 350g/12oz peeled, cored and sliced Bramleys in 25g/1oz butter for 2 mins. Add 50g/2oz light soft brown sugar and 3 tbsp water, stir until a smooth sauce forms then simmer for 2 mins or until the apples are tender. Serve warm spooned over the brownies with ice cream.