Chococo's Squidgy Pecan Brownies

Chococo Pecan Brownie Recipe


  • 200g dark chocolate, Chopped
  • 150g unsalted butter, chilled and cubed
  • 3 eggs
  • 125g light muscovado Sugar
  • 1 teaspoon vanilla Extract
  • 50g fine rice flour or ground almonds (or plain flour if you are happy to have gluten)
  • 1/4 teaspoon crushed sea salt
  • 75g pecans, roughly Chopped


  • 22-cm square brownie tin


As served in our chocolate house cafes & from the Chococo chocolate cookbook! These brownies are wonderfully squidgy & are also gluten-free.

  1. Preheat the oven to 180°C (350°F) Gas 4.
  2. Melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Once melted take the bowl off the heat and leave to cool for a few minutes.
  3. Beat the eggs, sugar and vanilla extract together in a separate bowl with a handheld electric mixer, until increased in volume, pale and fluffy.
  4. Fold the rice flour and salt into the egg and sugar mixture and then stir in the pecans, reserving a handful to scatter over the top. Add the melted chocolate and butter mixture and gently fold it all together.
  5. Pour the mixture into the prepared tin and tap it on the work surface to ensure it is level. Scatter the reserved pecans over the top.
  6. Bake in the preheated oven for about 15-17 minutes, until risen at the edges but still squidgy in the middle.
  7. Don't worry if it seems undercooked, as it will continue cooking after being taken out of the oven. Don't be tempted to overcook it or the brownies will be dry.
  8. Leave to cool in the tin and then cut into squares of a size to suit you. The brownies will keep stored in an airtight container for up to 3 days.
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