Get the best of borth worlds with a gooey brownie in a crisp pastry case.

By , 21 September 2015
  • Ready in: 70 mins
  • Serves: 12
  • Price: 57p per serving
Nutritional Info
Each 93g serving contains
  • Energy 1754KJ 419KCAL
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
of your reference intake.
Typical energy values per 100g: 1886kJ/451kcal.
  • For the pastry:
  • 200g plain flour
  • 1 level tbsp icing sugar
  • 115g cold butter
  • For the pecan filling:
  • 1 medium egg
  • 50g soft brown sugar
  • 75g maple syrup
  • 15g melted butter
  • 100g roughly chopped pecans
  • For the brownie topping:
  • 175g dark chocolate (70% cocoa solids)
  • 85g butter
  • 50g caster sugar
  • 2 medium eggs
  • 50g plain flour
  • Icing sugar, for dusting
  • A few chopped pecans, to serve
  • To make the pastry, pre-heat the oven to 180C/160C Fan/Gas 4. Sift the plain flour, icing sugar and a pinch of salt into a bowl. Rub in the cold butter, cut into small cubes, and add enough water to make a stiff dough. Roll out on a lightly floured surface and use to line a 22cm flan tin. Prick the base with a fork and chill for at least 15 minutes.

  • Make the pecan filling by lightly beating the egg with a fork. Add the soft brown sugar, maple (or golden) syrup and melted butter and beat until just blended. Add the roughly chopped pecans, spread in the base of the pastry case and bake for 15 minutes.

  • To make the brownie topping, melt the dark chocolate and butter in a bowl standing over a pan of hot water. In another bowl, whisk together the caster sugar and 2 medium eggs until foamy. Stir into the melted chocolate along with the plain flour. Carefully spread the chocolate layer over the pecan layer. Bake for 20-25 minutes or until cooked like brownies: firm to touch but gooey inside.

  • Dust with icing sugar and scatter over a few chopped pecans to serve.