Chocolate-pecan brownies

300g dark chocolate

250g unsalted butter

2 eggs

200g brown sugar

1 tsp natural vanilla extract

¼ cup cocoa powder

100g plain flour

1 cup pecans, toasted

½ cup white chocolate pieces

1. Preheat oven to 160˚C. Gently melt 250g dark chocolate with the butter, then whisk in the eggs, sugar and extract. Sift the cocoa and flour together, then fold in.

2. Mix in the remaining dark chocolate with the pecans and white chocolate, then spoon into a lined 27cm x 17cm slice pan. Bake for 35 minutes, until just set. Allow to cool in the tin, then cut into bars.

Tip: Take your brownies on-the-go in the Fresh Seal Clips 7L storer!