Butter 6.5 oz
Sugar 9.5 oz
Eggs 3 large
cocoa 2oz
plain flour 3 oz
Chocolate 70% cocoa solids 6.5 oz
Pecans chopped 1.5 oz
Melt the butter and chocolate over a bowl of hot water
Sieve the flour and cocoa together
Whisk the eggs and sugar together for 5-10 minutes until thick then add the melted butter and chocolate stirring gently.
Add the pecans and the melted but cooled flour and cocoa and gently fold into the mixture. Nothing vigorous as you don't want to knock out any of the air that has been whisked into the egg and sugar mixture.
Place in an 8 in square tin that has been lined with baking parchment or foil.
Cook for about 25-30 minutes at 180C/160C fan/gas 4.
When it's done there should be a thin crust with a gooey but not wobbly mix underneath.
Leave to cool before removing from the tin.
Optional add some white chocolate chips in with the pecans.
