MAKES about 20.
Prep and Cook Time 40 minutes.
250g. unsalted butter, chopped
200g. dark eating chocolate (70% cocoa), chopped coarsely
2/3 cup (70g.) cocoa powder
1/2 cup (75g.) plain flour
1 teaspoon baking powder
1 & 2/3 cups (370g.) raw sugar
1 & 1/4 cups (150g.) pecans, toasted, chopped coarsely
4 eggs, beaten lightly
1/2 cup (60g.) pecans, extra
1. PREHEAT the oven to 180deg.C (*160deg.C fan-forced). LINE the base and long sides of a 20cm. x 30cm. slice pan with baking paper, extending paper 5cm. over the sides.
2. PLACE the butter and chocolate in a medium heatproof bowl set over a medium saucepan of simmering water. Stir until smooth.
3. MEANWHILE, sift cocoa, flour and baking powder into a medium bowl and stir in the sugar and chopped pecans. Stir chocolate mixture and eggs into flour mixture until well combined (the mix will be a shiny thick BATTER). SPREAD mixture into the pan; top with EXTRA pecans.
4. BAKE for about 30 minutes. COOL in the pan before turning-out. CUT into SQUARES (or fingers?). DUST with SIFTED icing-sugar, IF desired.
ANY nuts can be used for this recipe.
*Suitable to freeze. Butter mixture suitable to microwave.
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