|150 g||butter — unsalted|
|4||eggs — large|
|100 g||castor sugar|
|1||chocolate brownie mix|
|125 ml||chocolate — chips|
|250 ml||pecan nuts — chopped|
Grease and line a 20cm X 20cm square cake tin.
Melt butter, set aside and cool.
Beat eggs and sugar lightly with a wooden spoon or spatula until smooth and creamy.
Stir in butter. Gradually stir in the brownie mix, stirring until thick and smooth.
Stir in chocolate chips and half the pecan nuts and mix well.
Spoon mixture into tin and bake for 25 to 35 minutes.
Don’t overbake the cake; the centre should still be a little soft and sticky when tested with a toothpick.
Remove from the oven and cool in the tin before turning out. Cut into squares.