Guest chef

John Whaite

After winning series 3 of The Great British Bake Off, John has gone to train as a professional baker. His first book, John Whaite Bakes has recipes to suit every mood. He builds a great gingerbread house.

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Salted pecan and white chocolate brownies

  • Makes 16
  • Prep 10 mins
  • Total time 45 mins, plus 4 hrs chilling
5.0/5 rating (2 votes)
Salted pecan and white chocolate brownies
Salted pecan and white chocolate brownies

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square cake tin and line with baking paper.
  • 2Put 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.
  • 3Remove 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.
  • 4Bake 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.
  • 5Allow 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.
  • Recipe photograph by Toby Scott

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.

You will need

  • 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

+ Nutritional Information