Double chocolate, pecan and raspberry brownie dessert

Serves 10 Desserts and puddings

Double Chocolate Brownie



  • 275g dark chocolate
  • 225g unsalted butter
  • 3 eggs
  • 200g caster sugar
  • 25g maple syrup, plus extra to serve
  • 75g self-raising flour
  • 75g pecan nuts, toasted and chopped
  • 2tsp ground cinnamon
  • 250g raspberries, plus extra to serve
  • 100g white chocolate chips

To serve

  • vanilla ice cream


Preheat the oven to 190C/375F/ Gas 5, and grease and line the cake tin. Melt the chocolate and butter together in a saucepan over a low heat. Beat the eggs with the sugar and maple syrup, then stir in the melted chocolate mixture, our, pecan nuts and cinnamon.

Spoon half of the mixture into the prepared tin and then scatter over the raspberries and white chocolate chips. Top with the remaining mix.

Bake for 40-45 minutes until the top is set and crisp (cover with foil if the brownie starts to burn on top). The inside will feel slightly soft, but that’s perfect.

Cool the brownie in the tin for 30 minutes, then cut into squares. Serve topped with ice cream, raspberries and maple syrup.

Food and prop styling by Louise Pickford. Photogrpahy by Ian Wallace
Double Chocolate Brownie
Food and prop styling by Louise Pickford. Photogrpahy by Ian Wallace


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