Chocolate hazelnut unfold ensures these moreish brownies have a fudgy centre. Flecked with pecans and sea salt – they'll be the brand new go-to brownie recipe

• Preparation and cooking time
  • Prep:20 minutes
  • Prepare dinner:35 minutes
• Simple
• 9-12 squares

• Vegetarian

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Components

• 100g barely salted butter, reduce into small items, plus further for the tin
• 200g 70% darkish chocolate, damaged into chunks
• 150g chocolate and hazelnut unfold
• 3 eggs, overwhelmed
• 200g golden caster sugar
• 150g plain flour
• 100g toasted pecan nuts, roughly chopped
• ice cream and caramel sauce, to serve

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Technique

• STEP 1

  Warmth oven to 180C/160C fan/ gasoline 4. Butter and line the bottom and sides of a 20cm sq. tin. Put the butter, chocolate and chocolate unfold in a heatproof bowl and soften over a pan of frivolously simmering water. As soon as melted, stir and put aside to chill a bit of.

• STEP 2

  In one other bowl, use an electrical whisk to beat the eggs and sugar collectively for five minutes till mild and fluffy. Pour within the chocolate combination and whisk briefly to mix. Sift within the flour and gently fold by way of the combination, then add a lot of the pecans. Scrape the combination into the tin and unfold out with a spatula. Scatter during the last of the pecans and a very good sprinkling of sea salt.

• STEP 3

  Bake for 30-35 minutes till set however a bit of gooey within the center. Cool, then reduce into squares and serve with ice cream and caramel sauce.