Pecan & Blueberry Brownies

30/01/2018

From Benoît at the Loch Ness Lodge & Spa

A little about Benoît

Benoît Vergels is a pastry chef and chocolatier from Waterloo, a town south of Brussels in Belgium. He has been working in Scotland since 2013 and has 30 years' experience in different countries including Belgium, France, Portugal, England and finally Scotland.

 

Ingredients:

100g Pecan Nuts

50g Maple Syrup

225g Butter

4 Medium Eggs

425g Dark Brown Soft Sugar

425g Caster Sugar

125g Dark Chocolate

20g Dark Cocoa

50g Plain Flour

100g Blueberries

 

Method: 

  1.  Preheat oven to 150°C/300°F/gas 2. 
  2. Mix the pecan nuts and maple syrup. Place on a tray lined with baking paper. Roast in the oven for 10 minutes. 
  3. Remove the pecan nuts and leave to cool. Once cooled, chop the nuts.
  4. Reset the oven to 160°C/325°F/gas 3.
  5. Melt the butter in a pan.
  6. Separate the eggs.
  7. Mix the yolks with the soft brown sugar.
  8. Whisk the whites with caster sugar to form meringue.
  9. Snap the chocolate and melt into the hot butter.
  10. Add the yolks & brown sugar to the butter & chocolate and mix well.
  11. Sift the cocoa powder and plain flour into the mix.
  12. Add the blueberries and the pecan nuts.
  13. Incorporate the meringue mix and cook in the oven for 45 minutes.