|280 g||castor sugar|
|225 g||butter — unsalted|
|75 g||cocoa powder|
|75 g||flour — plain|
|225 g||dark chocolate|
|115 g||pecan nuts — halved|
|1 c||chocolate chips milk, semi-sweet, or dark|
|2 Tbs||freshly brewed coffee|
Preheat oven to 180 degrees.
Lightly grease 20 cm shallow brownie tine.
Beat sugar and eggs till fluffy.
Melt butter and whisk into eggs.
Sieve flour and cocoa, add to butter and egg m ix.
Melt chocolate over double boiler and stir into butter and egg mix. Add half the nuts.
Pour into tin.
Bake for 25 mins or Until skewer comes out clean. Do not over bake.
Add heavy cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is warmed throughout.
Add chocolate chips to a large glass or nonreactive bowl. Pour the warmed cream and butter mixture over the chocolate chips. Add in the brewed coffee and a pinch of salt. Allow to stand for about 3-5 minutes to soften the chocolate chips completely.
Stir briskly to combine and until smooth.
Allow to cool slightly. Ganache will easily pour over cake or other item.
Only spread topping once brownie is cooled. Sprinkle with remaining nuts.