Salted pecan and white chocolate brownies
Makes: 16
Prep time: 10 minsTotal time: 
Recipe photograph by Toby Scott
Salted pecan and white chocolate brownies
Recipe by John Whaite
Makes: 16
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
329Kcal
Fat
20gr
Saturates
10gr
Carbs
34gr
Sugars
26gr
Fibre
1gr
Protein
4gr
Salt
0.2gr
John Whaite
John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks.
John Whaite
John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks.
Ingredients
- 200g unsalted butter, cubed, plus extra for greasing
- 200g dark chocolate, roughly chopped, we used 70% cocoa solids
- 265g caster sugar
- 150g plain flour, sifted
- 3 large eggs
- 75g pecans, roughly chopped
- 60g white chocolate, roughly chopped
- ½ tsp sea salt flakes
Step by step
Get ahead
Make the day before and chill. The brownies will keep in the fridge for up to 5 days, or can be frozen for up to 1 month.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square cake tin and line with baking paper.
- Put the butter and dark chocolate into a large heatproof bowl and set over a pan of barely simmering water. Allow the chocolate and butter to melt completely.
- Remove the bowl from the heat and stir in the sugar and flour plus a pinch of salt, then add the eggs and beat vigorously until you have a smooth, velvety batter. Pour the batter into the prepared cake tin. Toss together the pecans, white chocolate and salt and scatter all over the brownie batter.
- Bake for 30-35 minutes until puffed up – the brownie should be ever so slightly wobbly. Brownies are meant to be gooey so don’t use a skewer to check if a brownie is ready – a good brownie will always leave chocolatey goo on a skewer.
- Allow the brownie to cool in the tin to room temperature, then chill for at least 4 hours before cutting – this will help to get perfect, well-defined slices, and gives them a fabulously fudgey texture.
