Ingredients

• 275g/10oz plain chocolate (70% cocoa solids)
• 275g/10oz unsalted butter
• 85g/3oz pecans
• broken into pieces
• 85g/3oz milk chocolate
• cut into large chunks
• 85g/3oz white chocolate
• cut into large chunks
• 175g/6oz plain flour
• 1 tsp baking powder
• 4 large eggs
• lightly beaten
• 1 tsp vanilla essence
• 325g/12oz caster sugar

Directions

• Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
• Put the plain chocolate and butter in a large bowl
• place over a pan of simmering water and allow to melt.
• Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour
• nuts and chocolate.
• Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.