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The Ultimate Chocolate Brownie

Preparation time: 15 min, plus 2 hr cooling, Cooking time: 1 hr 20 min, Cals per serving: 379

ingredients

makes: 16
400 g (14 oz) plain chocolate with 70% cocoa solids
200 g (7 oz) unsalted butter, plus extra for greasing
225 g (8 oz) light muscovado sugar
1 tsp vanilla extract
150 g (5 oz) pecan nuts, chopped
25 g (1 oz) cocoa powder, sifted, plus extra to dust
75 g (3 oz) self-raising flour, sifted
3 large eggs, beaten
ice cream to serve, optional

method

1. Preheat the oven to 170°C/150°C fan oven/Gas Mark 3. Put the chocolate and butter in a heatproof bowl over a pan of simmering water and stir until melted. Remove from the heat and stir in the sugar, vanilla extract, pecans, cocoa, flour and eggs.

2. Turn the mixture into a greased and baselined (use non-stick baking parchment) 20 cm (8 in), 5 cm (2 in) deep, square cake tin and level with the back of a spoon. Bake for about 1 hour 15 minutes or until set to the centre on the surface, but still soft underneath.

3. Leave to cool in the tin for 2 hours.Turn out, dust with cocoa and cut into squares. Serve warm with ice cream or cold.

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