Chocolate & Pecan Traybake
Rich and decadent, this gluten-free chocolate pecan brownie is a delightful treat for any occasion. Indulge in a fudgy and nutty sensation that will satisfy your sweet cravings with every bite. Perfect for sharing or savoring all to yourself, this brownie is a must-try dessert that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 200g dark chocolate , chopped
- 100g unsalted butter
- 85g caster sugar
- 4 eggs , separated
- 85g ground almonds
- 5 tbsp fresh gluten-free breadcrumbs (we used Free From white bread from Tesco)
- 140g pecans
Instructions
- Heat oven to 180C/fan 160C/gas 4. Line a 25cm square cake tin with non-stick baking parchment. Put the chocolate and butter in a microwave-proof bowl, cover and cook on High for 30 secs. Stir, continue to cook for 30 secs until the chocolate has nearly melted. When cool, but still melted, stir in half the sugar and the egg yolks.
- Whisk the whites to firm peaks, add the remaining sugar, then whisk again until glossy. Stir 1 tbsp into the chocolate along with the ground almonds and breadcrumbs, then fold through the rest of the chocolate. Transfer to the tin, top with pecans. Bake for 25-30 mins. Cool in the tin for 10 mins, then lift onto a wire rack to cool completely. Cut into squares to serve.
Cook Time
25M
Prep Time
PT15M
Yield
Makes 12 pieces
Nutrition
- Calories: 347 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.2 milligram of sodium
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