In Notting Hill (1994) the characters compete for the last brownie after dinner
Chocolate and pecan nut brownies
- 460g (2 cups) unsalted butter, melted and cooled
- 400g (2 cups) sugar
- 300g brown sugar
- 10ml (2 tsp) vanilla extract
- 6 large eggs, lightly beaten
- 120g cocoa powder
- 240g (2 cups) cake flour
- 5ml (1 tsp) bicarbonate of soda
- pinch of salt
- 500ml (2 cups) pecan nuts
Preheat the oven to 180°C. Lightly grease a 20cm deep square cake tin and line the bottom with baking paper.
Place the butter and sugar in a bowl and with a handheld mixer, mix until combined. Add the vanilla and eggs and continue to blend until well combined.
In a separate bowl, sift the rest of the ingredients, except for the nuts. Fold into the batter and blend well, scraping the bottom of the mixing bowl to ensure all of the ingredients are evenly combined, then fold in the nuts.
Spoon the mixure into the cake tin and place on a baking sheet. Bake until the brownies are set and slightly firm but not dry, about 35 – 40 minutes.
Cool completely and freeze for about 1 hour before cutting into large blocks and serving.