|190 ml||cocoa powder|
|3 ml||bicarbonate of soda|
|180 ml||butter — melted|
|125 ml||water — boiled|
|2||eggs — large|
|340 g||flour — cake wheat|
|5 ml||vanilla — essence|
|50 g||pecan nuts — chopped|
|500 ml||chocolate — chunks|
Preheat the oven to 180°C. Grease a 30cm x 20cm baking tin.
In a large bowl, combine cocoa and bicarbonate of soda and blend in 1/3 melted butter.
Add boiling water and stir until well blended.
Stir in sugar, eggs and the remaining butter.
Add flour and vanilla essence.
Stir in chocolate chunks and pecan nuts.
Pour into prepared baking tin and bake for 35 to 40 minutes or until the brownies pull away from the side of the tin.
Remove from the oven and cool in the tin before turning out.
Cut into squares.
Dust with cocoa powder if desired.