Maple and Pecan Brownies

Not for the faint hearted!

You will need:-

400g of caster sugar

225g melted butter

60g of cocoa powder

1tsp of vanilla extract

4 eggs

225g plain flour

1/2tsp of baking powder

60g of chopped pecans

60g of icing sugar

2tsp of maple syrup

Whole pecans for decoration

Preheat the oven at 180C and line a square baking tray with greaseproof paper.

Mix the 400g of caster sugar, 225g of melted butter, 60g of cocoa powder, vanilla extract, 4 eggs, 225g of plain flour and 1/2 of baking powder together. Depending on the texture you prefer in your brownies, you will need to combine the mixture differently. If you like a gooey texture, gently combine the mixture, trying not to mix to much air into it. If you prefer a less gooey texture (more like a cake), beat the mixture harder, with more air into the brownie mix.

Once you have combined the mixture, gently fold in the pecans. Pour the brownie mixture into the baking tray and bake for 20-25minutes, until a knife comes out clean.

Whilst the brownies are baking, in a small bowl mix together the 60g of icing sugar and maple syrup. You may need to add more icing sugar, syrup or even a little water, until the icing makes a thick light cream colour.

Once the brownies have cooled, cut into squares, leaving them on the cooling rack. Place the icing into a piping bag and drizzle over the brownies, in a fast motion. Then dust with icing sugar and pecans to decorate (optional).

Tip: A runnier maple syrup will give a icing that can easily be piped. If you are using a thicker syrup, use a little boiling water to loosen the mixture. You want the icing to be the texture of a glace icing and will form a film when left to stand.

Enjoy! x