Oven temperature: 180°C
1. Preheat the oven. Grease a square
22 x 22cm baking tray and line the
bottom with greased baking paper.
2. Place the butter and chocolate in a
saucepan and stir over a low heat until
everything has melted. Stir the sugar
and salt into the melted chocolate
mixture and add the vanilla essence.
3. Add the eggs one by one and beat
thoroughly after each one to make
sure that it has been mixed in well.
4. Remove the saucepan from the
plate and use a hand whisk to beat
the chocolate mixture until creamy.
5. Sift the cake flour and cocoa
together into a large mixing bowl.
Add the chopped pecan nuts. Add
the chocolate mixture to the dry
ingredients and fold in with a large
metal spoon. Pour the batter into the
prepared cake tin and bake for
30-35 minutes. Remove from the
oven and set it aside until cool.
6 Prepare the icing: Heat the cream
in a saucepan and bring to the boil.
Reduce the heat and allow the cream
to reduce by one third. Remove it
from the plate and stir in the chocolate
blocks. Let the mixture stand until it
reaches a spreadable consistency.
7. Turn the brownies out of the cake
tin and spread with the icing before
cutting into squares.