Consuming The Harvest

This recipe came from Easy Living magazine.  I didn’t have any pecans to hand so substituted cashews.  A nice alternative to the basic chocolate brownies,they were very tasty, but the dark chocolate ones are still my favourites.  Hopefully the new tax on chocolate won’t be too very dear and I’ll still be able to make them for very special occasions.

Ingredients

• 150g white chocolate, roughly chopped
• 125g unsalted butter
• 150g caster sugar
• 2 eggs
• 1-1/2 tsp vanilla extract
• 200g plain flour
• Pinch of salt
• 120g shelled pecan nuts, chopped

Method

1. Heat the oven to 170°C/Gas Mark 3.  Line a 33×25x5cm (13×10x2in) baking tray with greaseproof paper.
2. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water.  Leave until melted and smooth.  Alternatively, you could microwave on a low setting for approx. 20-30 seconds at a time and stirring well after each session.
3. Remove the bowl from the heat and add the sugar stirring until well incorporated.
4. Add the eggs and vanilla extract, stirring briskly so you don’t allow the eggs time to scramble.  Don’t worry if it looks like it may be splitting.
5. Add the flour, salt and pecans – stir until well incorporated and the nuts are evenly dispersed.
6. Spoon the mixture into your baking tray and bake for 25-40 minutes or until golden brown and the centre is still soft.  Leave to cool completely before cutting into squares.