Chocolate Brownies with Pecan Nuts

Prep Time

20 minutes

Cooking Time

40-45 minutes


9 large or 16 small brownies

The ultimate recipe for chocolate brownies - rich, dark, moist and moreish. They are made with Divine 70% Dark Chocolate, so they taste great. Created for Divine by renowned food writer Sue Ashworth.


  • Butter, for greasing
  • 350g (12oz) Divine 70% Dark Chocolate, broken into pieces
  • 250g (9oz) butter
  • 3 large eggs
  • 250g (9oz) dark muscovado sugar
  • 50g (2oz) plain flour
  • 1 tsp baking powder
  • 75g (3oz) pecan nuts, chopped
Cook's Tip
  • Make tiny treats by cutting the brownies into very small squares and popping them into sweet cases. That way they might last a little longer!



Pre-heat the oven to 170°C, 325°F, Gas Mark 3. Grease a 23 cm (9 inch) shallow cake tin with a little butter.


Put the chocolate and butter into a pan and heat gently, stirring with a wooden spoon until melted.


Remove from the heat and cool for a few minutes.


Whilst the chocolate mixture is cooling, whisk the eggs and sugar together in a large bowl using a hand-held electric mixer, until light and glossy. This will take about 5 minutes.


Add the melted chocolate mixture, stirring it in gently with a large metal spoon.


Sift in the flour and baking powder and fold in with the pecan nuts.


Tip the mixture into the prepared tin and bake for about 40 - 45 minutes until firm.


Test the cake by inserting a fine skewer into the middle - there should be a few crumbs sticking to the skewer.


Place the tin on a wire rack and cool for an hour, then cut the brownies into squares, remove from the tin and cool completely on the rack.