Get the best of borth worlds with a gooey brownie in a crisp pastry case.
(3 votes)
Cook: 1 Hour 10 Mins
Serves: 12
Price: 57p per serving
Nutritional Information
Each 93g serving contains
Energy
1754kj
419kcal
1754kj
419kcal
21%
Fat
27g
27g
High
39%
39%
Saturates
13g
13g
Med
65%
65%
Sugars
22g
22g
High
24%
24%
Salt
0.3g
0.3g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
1886kj/451kcal
Typical energy values per 100g:
1886kj/451kcal
Ingredients
200g plain flour
1 level tbsp icing sugar
115g cold butter
1 medium egg
50g soft brown sugar
75g maple syrup
15g melted butter
100g roughly chopped pecans
175g dark chocolate (70% cocoa solids)
85g butter
50g caster sugar
2 medium eggs
50g plain flour
Icing sugar, for dusting
A few chopped pecans, to serve
Method
1
To make the pastry, pre-heat the oven to 180C/160C Fan/Gas 4. Sift the plain flour, icing sugar and a pinch of salt into a bowl. Rub in the cold butter, cut into small cubes, and add enough water to make a stiff dough. Roll out on a lightly floured surface and use to line a 22cm flan tin. Prick the base with a fork and chill for at least 15 minutes.
2
Make the pecan filling by lightly beating the egg with a fork. Add the soft brown sugar, maple (or golden) syrup and melted butter and beat until just blended. Add the roughly chopped pecans, spread in the base of the pastry case and bake for 15 minutes.
3
To make the brownie topping, melt the dark chocolate and butter in a bowl standing over a pan of hot water. In another bowl, whisk together the caster sugar and 2 medium eggs until foamy. Stir into the melted chocolate along with the plain flour. Carefully spread the chocolate layer over the pecan layer. Bake for 20-25 minutes or until cooked like brownies: firm to touch but gooey inside.
4
Dust with icing sugar and scatter over a few chopped pecans to serve.