- 375g butter, softened, plus extra for greasing
- 375g dark chocolate chips
- 6 eggs
- 500g soft brown sugar
- 1 tablespoon of vanilla sugar
- 225g plain flour, sifted
- 1 teaspoon salt
- 200g pecan nuts, chopped
- 1 mango, sliced
- Coconut flakes (optional)
Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.
Melt together the butter and chocolate in a bain-marie.
In a separate bowl, beat the eggs and add the soft brown sugar a little at a time.
Add the vanilla sugar and continue to beat until foamy.
Whilst stirring, slowly add the melted chocolate mixture (note: the mixture must not get too hot, otherwise the eggs will scramble).
Sift in the flour and the salt, add the chopped nuts and combine.
Grease the oven tray with a little butter and pour in the mixture. Bake for around 30 minutes or until the mixture has set and a crust has formed. The brownie will firm up when cooled, over-baking can result in a dry finish.
Allow to cool before topping with the mango slices and coconut and dividing into pieces.