These are amazing, even without the sauce! But just have a small one, they are dangerously good! 😉 You can make the mixture the day before and leave it in the fridge and the sauce will keep for 3 days. You can also freeze them for lunch box treats.
275 g dark chocolate
225 g butter
400 g castor sugar
5 eggs, beaten
1 tsp vanilla extract
200g plain flour
100 g pecan nuts, toasted and roughly chopped
For the sauce
140 mls double cream
35 g light muscovado sugar
35 g butter
100g dark chocolate (Lindt 70% is best)
1. Heat oven to 180 C (160 c fan assisted). Melt the chocolate and butter together in a glass bowl resting on a pot of water. When melted and smooth, add the sugar, then the eggs and vanilla, a little at a time, stirring, and finally the flour, a pinch of salt and the pecan nuts.
2. Transfer to a lined baking tin and cook for 25 – 30 minutes.
3. Meanwhile, make the fudge sauce. Heat the cream, sugar and butter in a pan until the sugar has dissolved. Remove from the heat, stir in the chocolate and allow to melt.
4. Cut the brownies into small squares and serve with the fudge sauce poured over the top. Add creme fraiche for extra indulgence!