Pecan Brownies

Classic, chocolatey brownies with a crackly top and plenty of pecans – sweetened with date syrup.

Prep: 15 min · Bake: 25–30 min · Makes: 24 brownies (23 × 33 cm tin)

Ingredients

• 330 g (1 cup) NUTEGO Date Syrup 100%
• 240 g (4 extra-large) eggs
• 225 g (1 cup) butter, melted
• 220 g (2 cups) pecans, chopped
• 80 g (¾ cup + 3 tbsp) cocoa powder
• 60 g (½ cup) plain flour
• 22 ml (1½ tbsp) vanilla extract
• 4.5 g (¾ tsp) sea salt
• 3 g (¾ tsp) baking powder

Method

1. Preheat the oven to 175 °C (fan 160 °C) and line a 23 × 33 cm tin with baking paper.
2. Whisk melted butter, date syrup, eggs and vanilla.
3. Sift in cocoa, flour, baking powder and salt and stir until just combined.
4. Fold in most of the pecans, spread in the tin and scatter the rest on top.
5. Bake for 25–30 minutes – a skewer should come out with moist crumbs. Leave to cool completely before cutting.