200 good quality dark chocolate, chopped (like Plaistowe)
200g butter, chopped
¼ cup cocoa powder
1½ cups caster sugar
3 eggs, lightly beaten
½ cup plain flour, sifted
1/3 cup self-raising flour, sifted
180g good quality white or milk chocolate, chopped
1 cup pecans, chopped
Thick cream or vanilla ice cream, to serve
1. Preheat oven 180C/160 degrees fan forced. Grease and line a 16.5cmx26cm (base) slab pan, allowing a 2cm overhang at both long ends.
2.Combine chocolate and butter in a heatproof, microwave-safe bowl. Microwave, uncovered, for 2 minutes on medium-high, stirring every minute with a metal spoon until smooth. Stir in the cocoa powder and sugar. Add eggs, one at a time, mixing well.
3. Add the flours, white chocolate and pecan, stir gently to combine. Spread into prepared pan. Bake 35 to 40 minutes or until a skewer inserted comes out clean. Allow to cool 15 minutes in pan. Cut into squares and serve warm with cream or ice-cream.Cooks Tip: Heatproof microwave-safe bowl is Pyrex or similar, plastic cookware is not suitable for this recipe.
Note: The fudge brownies are delicious served cold as well.