Chocolate hazelnut spread ensures these moreish brownies have a fudgy centre. Flecked with pecans and sea salt – they’ll be the new go-to brownie recipe
Prep:20 mins
9-12 squares
100g slightly salted butter, cut into small pieces, plus extra for the tin200g 70% dark chocolate, broken into chunks150g chocolate and hazelnut spread3 eggs, beaten200g golden caster sugar150g plain flour100g toasted pecan nuts, roughly choppedice cream and caramel sauce, to serve
STEP 1Heat oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a 20cm square tin. Put the butter, chocolate and chocolate spread in a heatproof bowl and melt over a pan of lightly simmering water. Once melted, stir and set aside to cool a little.STEP 2In another bowl, use an electric whisk to beat the eggs and sugar together for 5 mins until light and fluffy. Pour in the chocolate mixture and whisk briefly to combine. Sift in the flour and gently fold through the mixture, then add most of the pecans. Scrape the mixture into the tin and spread out with a spatula. Scatter over the last of the pecans and a good sprinkling of sea salt.STEP 3Bake for 30-35 mins until set but a little gooey in the middle. Cool, then cut into squares and serve with ice cream and caramel sauce.
