Smoked Pecan Chocolate Brownies
THE INGREDIENTS
- 225 grams dark chocolate (minimum 70% cocoa solids)
- 225 grams butter
- 2 teaspoons vanilla extract
- 200 grams caster sugar
- 3 large eggs (beaten)
- 150 grams almond meal
- 100 grams roughly chopped toasted pecans
- Double Cream to Serve
INSTRUCTIONS
- Set up your smoker / BBQ for indirect cooking and pre-heat to 150C/300F.
- Gently toast your pecans in a dry frypan until lightly browned and they smell nice and ‘nutty’. Remove from heat onto a chopping board and roughly chop. Set aside.
- Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
- Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
- Beat the eggs into the pan along with the ground almonds and chopped pecans. Turn into a 24cm / 9 inch square baking tin which has been lined with baking paper.
- Bake in the smoker with cherry wood for approx 45 mins, until the top will have set but the mixture will still be gooey.
- Allow to cool and then cut carefully, into 16 squares.
- Serve with a dollop of Double Cream
Recipe by @dealsysbbq
