Chocolate pecan brownies recipe
 You won’t be able to resist Lesley Water’s squidgy chocolate brownie recipe - get it on the table in ten easy steps. 115g/4oz unsalted butter, softened, plus extra for greasing170g/6oz caster sugar2 free-range eggs40g/1½ oz plain chocolate (minimum 65% cocoa solids)55g/2oz pecans (optional)1 tsp vanilla extract2 tsp instant coffee granules2 tbsp warm water1 tsp baking powder55g/2oz plain flour55g/2oz cocoa powder 115g/4oz unsalted butter, softened, plus extra for greasing 170g/6oz caster sugar 2 free-range eggs 40g/1½ oz plain chocolate (minimum 65% cocoa solids) 55g/2oz pecans (optional) 1 tsp vanilla extract 2 tsp instant coffee granules 2 tbsp warm water 1 tsp baking powder 55g/2oz plain flour 55g/2oz cocoa powder icing sugar, for dusting icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4.Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.Chop the chocolate and put to one side.Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract.Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.Spoon the brownie batter into the prepared tin and level out the top with a spatula.Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool.To serve, cut into rectangles and dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment. In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time. In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time. Chop the chocolate and put to one side. Chop the chocolate and put to one side. Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract. Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract. Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well. Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well. Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet. Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet. Spoon the brownie batter into the prepared tin and level out the top with a spatula. Spoon the brownie batter into the prepared tin and level out the top with a spatula. Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool. Bake in the oven for 35-40 minutes. Allow to cool in the tin for ten minutes, then place on a wire rack to cool. To serve, cut into rectangles and dust with icing sugar. To serve, cut into rectangles and dust with icing sugar.