Pecan Brownie

You can not stop eating. A recepie by Pierre Hermé. Actually I have used 2 kind of dark chocolate one was about 50% cocoa the other 45% but recepie says 60%. I have used a mixture of pecan and cashew nuts.


Ingredients:
140 g dark chocholate (60% cocoa)
120 g flour
120 g pecan nut
220 g butter plus 20 g for the form
250 g sugar
4 eggs


Preheat oven to 170°C.
Cut chocolate in pieces and melt over steam.
Beat butter creamy, add melted chocolate, sugar and eggs.
Add flour and nuts.
Butter a form and put baking paper in it.
The form should be 22x24 cm.
Fill dough in, it should be about 2,5 thick.
Bake for 20-25 minutes.
After cooled down and cut in pieces.