Chocolate pecan brownie cookies
Chocolate pecan brownie cookies.
The only piece of advice I will give you is please use good chocolate. Of course you don't HAVE to but I'm telling you, it makes a difference with the taste. This makes A LOT of cookies - around 50 - so stash some in the freezer of feed them to a horde or just divide the recipe in half!
- 125g softened butter
- 1 1/2 cups brown sugar
- 1/2 cup caster sugar
- 2 1/2 cups self raising flour
- 1/2 cup cocoa powder (I used Cadbury Bournville)
- 250 quality dark cooking chocolate (I used Lindt Connaisseur)
- 4 eggs
- 2 tsp vanilla extract
- 1 cup chocolate chips (I used hersheys)
- 100g shelled pecans, roughly chopped
Preheat oven to 180 degrees celsius. In a bowl, combine your butter and sugars together until smooth.
Add your flour and cocoa. In microwave jug, melt your 250g dark chocolate (I do it by breaking it up, microwaving on 50% power for 1 minute, stirring and then putting in the microwave for another minute on 50% power. If yours isn't melted by the 2nd minute, do another minute on 50% power).
Add your vanilla extract and eggs and stir well. Try not to eat it all at this point. Slowly mix your melted chocolate into your dry ingredients.
Take off the beater and stir in pecans and chocolate chips.
Roll into balls on a greased tray and then press them down a little with your hands.
Bake for about 15 minutes - when they are cooked leave them to cool on the tray for about 5 minutes then transfer to a cooling rack. Do yourself a favour and taste-test them now. Divine and fudgy.
Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills.
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