Chocolate Brownies with Pecan nuts

Chocolate Brownies

Chocolate Brownies with dulche de leche and pecan nuts


125 g (4 oz) of butter
125 g (4 oz) of dark chocolate
2 eggs
1 cup caster sugar
1 cup plain flour
2 tablespoons of selfraising flour
3/4 cup of chopped pecan nuts (leave some unchopped to decorate your brownies)
4 tablespoons of dulche de leche (optional)


Put butter and chocolate in a saucepan over very low heat and stir until mixture becomes homegenous. Place eggs and sugar in a bowl and beat until mixture is pale and thick. Fold the chocolate mixture, sifted flour and pecan nuts. Mix well. Grease your square cake pan and pour the first layer with chocolate mixture. Add a layer of a dulche de leche on the layer and put the remaining chocolate mixture. See to it that the dulche de leche still floats on the surface. Decorate the surface with some pecan nuts. Bake in a preheated oven at 180° for about 20 to 30 minutes. I normally prepare my brownies a day before, keep them in the fridge and cut them once they have really cooled off.

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