Burnt Butter, Rum and Pecan Spelt Brownies
Makes 16 brownies
You will need a 20cm x 30cm rectangular tin for this recipe
280g salted butter
400g dark chocolate, roughly chopped
350g demerara sugar
170g wholemeal spelt flour
1 tbsp instant coffee
150g pecan nuts, roughly chopped
Bertolli Organic Fruity Taste Olive Oil Spray, to grease tin
Preheat oven to 180ºC (160ºC fan).
Spray base and sides of the tin with Bertolli Organic Fruity Taste Olive Oil Spray. Line with baking paper.
Place butter into a frypan over medium heat and cook until the butter becomes a deep golden/light brown colour. Divide the chocolate in half, pour the hot burnt butter (and any milk solids at the bottom of the pan) over half the chocolate and stir until the chocolate melts.
In a large bowl combine burnt butter/chocolate mixture, sugar, eggs and flour. Mix well to combine. Add run, coffee and pecan pieces and fold through until just combined. Spoon into the prepared tin, smooth the surface and bake for 30-35 mins until just cooked through. Allow to cool in tin completely before turning out and slicing into 16 rectangles.