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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a no butter version of the American classic..it's still good and gooey though. Best eaten on the day that it's made. Ingredients:
1/2 cup sunflower oil |
150 g chocolate, chopped |
2 eggs |
1 cup self raising flour |
1/2 cup caster sugar |
3/4 cup pecans, halved |
1 teaspoon vanilla essence |
Directions:
1. Preheat the oven to 200 degrees C/ 400 degrees F/ Gas 6.
2. Using a little of the sunflower oil, grease and line a 9 shallow cake tin.
3. Melt the chocolate with the remaining oil in a heatproof bowl over simmering water, stirring until smooth.
4. Beat the eggs lightly, then add to the chocolate, stirring vigorously. Beat in the flour, sugar and vanilla essence and pour into the prepared tin.
5. Arrange the pecans on the top and bake for 10 minutes ( if you like a chewy brownie) if you like a more cake like brownie bake for an extra 5 minutes.
6. Cut into squares and leave in the tin to cool.
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