Recipe: Salted Chocolate Brownies

A seasonal favourite often found on the menu in Mikey Ryan’s Bar & Kitchen, but also delicious at home.

INGREDIENTS:

Salted Butter Diced (100g), Dark Chocolate Drops (200g), Nutella/Similar (150g), Eggs Beaten (3), Golden Caster Sugar (200g), Plain Flour (150g), Pecan Nuts
Toasted & Roughly Chopped (100g),Maldon Sea Salt (pinch)

DIRECTIONS:

1. Heat oven to 170 degrees. Butter and line the base and sides of a large tray with greaseproof paper. Put the butter, chocolate and chocolate spread in a heatproof bowl and melt over a pan of lightly simmering water. Once melted, stir and set aside to cool a little.

2. In a mixing bowl, whisk the eggs and sugar together for 5 mins until light and fluffy. Pour in the chocolate mixture and whisk briefly to combine. Sift in the flour and gently fold through the mixture, then add most of the pecans. Scrape the mixture into the tray and spread out with a spatula. Scatter over the last of the pecans and a sprinkle of Maldon sea salt.

3. Bake for 10-12 mins until set but a little gooey in the middle. Cool, then cut into squares and serve with vanilla ice cream and caramel sauce.