My Cookery Page

An adaptation of the classic American chocolate brownies, using pecan nuts and maple syrup, to give a delicious alternative.

Ingredients:

125g/ 4oz/ 1/2 cup butter - melted ; 75g/3 oz/ 1/3 cup light soft brown sugar; 90ml/ 6 tbsp maple syrup; 2 eggs; 125g/ 4oz/ 1 cup self-raising flour ; 75g/ 3oz/ 1/2 cup pecan nuts - chopped ; 125g/4oz/ 3/4 cup plain (semisweet) chocolate chips; 50g/2oz/ 1/4 cup unsalted butter.

For decoration :  12 pecan nuts

Method:

1) Preheat over to 180C/ 350F.  Grease and line the cake tin (pan) with the greaseproof paper.

2) Place the melted butter, sugar, 60ml/ 4tbsp maple syrup, eggs and flour in a bowl and beat for 1 minute until smooth.

3) Stir in the nuts and transfer to the prepared tin (pan) - 25 x 18cm/ 10 x17 inch rectangular tin.  Smooth the surface and bake for 30 minutes, until risen and firm to the touch.  Remove from the oven, cool in the tin (pan) for 10 minutes and transfer to a wire rack to cool.

4) Melt the chocolate chips, butter and remaining syrup in a small pan over a low heat.  Cool slightly.

5) Spread over the cooled cake with a palette knife (spatula). Leave for 5 minutes to set.

6) Mark out 12 rectangles with a knife and place a whole pecan nut in the centre of each.  Leave until set and cut into rectangles along the marked lines. 

Storing:  Transfer to an airtight container as soon as brownies are cold.  Best eaten the day of making.

Freezing:  Recommended before the decoration stage.  Open-freeze until very firm, and then wrap.  Defrost at room temperature.