Priyant’s Pecan Double Chocolate Brownies

I’m shocked to have managed to pry this out of my buddy Pri’s hands (oh, such terrible puns!) because it was a very closely guarded secret. Seriously, it’s the only recipe I’ve ever come across that produces the dense, chewy quality that I’ve chased in a brownie for years. To say Pri is neurotic about getting this perfect is an understatement, seeing as it’s in its fourth year of evolution, and I suspect will keep going. I present to you the holy grail of brownies …

MAKES 24 SQUARES

INGREDIENTS

230 g (8 oz) unsalted butter

230 g (8 oz/1 ²/₃ cups) dark chocolate chips OR chopped dark chocolate

4 eggs, lightly whisked

220 g (8 oz/1 cup) caster (superfine) sugar

220 g (8 oz/1 cup) soft dark brown sugar

2 teaspoons vanilla extract OR vanilla essence

½ teaspoon salt

150 g (5½ oz/1 cup) plain (all-purpose) flour

100 g (3½ oz/²/₃ cup) milk chocolate chips OR chopped milk chocolate

75 g (2½ oz/¾ cup) toasted pecans OR walnuts (see first paragraph of Basic Nut Praline method here)

METHOD

Preheat the oven to 160°C (315°F) fan-forced. Line a rectangular baking tin or ovenproof dish, roughly 33 x 24 x 4 cm (9½ x 13 x 1½ inches), with a single sheet of baking paper that overhangs the sides.

Melt the butter in a large heatproof bowl in the microwave or in a medium saucepan over medium heat. Add the dark chocolate, and whisk until smooth. If using a saucepan, remove from the heat before adding the chocolate.

In a medium mixing bowl, whisk the eggs, two sugars, vanilla and salt until combined. Add the butter and chocolate mixture, and whisk until combined. Add the flour, and whisk until smooth. Fold in the milk chocolate and pecans, then pour the batter into the prepared tin or dish.

Bake for 45 minutes, or until an inserted skewer comes out clean. Chill before cutting. (Refrigerating overnight will give the brownies a particularly lovely chewy texture.) Store in the refrigerator in an airtight container, and the brownies will keep well for up to 2 weeks.