Bramley Chocolate and Pecan Brownies

Bramley Chocolate and Pecan Brownies

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Course: Dessert


Prep time


Cooking time




  • 200g plain chocolate bar, broken into pieces

  • 100g/4oz butter

  • 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.

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