“All you need is love and lots of brownies.”
The combination of rich dark chocolate, the crunch from the pecans and a subtle smoky flavour is what makes these the best brownies you’ll ever make!
- 350g dark (70%) chocolate, broken into bite-size chunks
- 150g unsalted butter
- 285g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 150g pecan nuts, chopped
- 30g liquid glucose
- 125g flour
- Hickory wood chips and The Smoking Gun
- Place 225g of the chocolate in a self-seal plastic bag, add the smoke tube and seal the bag as much as possible.
- Place the hickory wood chips into the smoking gun and light.
- Smoke the chocolate for 15 seconds, remove the tube and seal the bag completely. Freeze the smoked chocolate for 1 hour.
- Line a Swiss roll tin with Non-Stick Liner or aluminium foil which has been lightly oiled with vegetable oil.
- Melt the remaining chocolate and the butter in a large pan.
- Remove from the heat and add the sugar, stirring until well mixed; take your time at this stage or the sugar will not dissolve properly and the brownies may be gritty.
- Add the eggs, one at a time, then the vanilla and nuts. Stir in the glucose.
- Add the flour and mix thoroughly then finally add the smoked chocolate chunks and pour into the prepared tin.
- Bake for 25 minutes in the centre of the oven until a crust has formed on the top.
- Remove from the oven and allow to cool completely.
- Remove from the tin, peel off the liner or foil, trim off all the edges then cut into small pieces.