A rich and satisfying indulgence


170g butter

250g (1 ¼ cup) brown sugar

134g (2/3 cup) white sugar

2 eggs

2 tsp vanilla essence

238g (1 ¾ cup) flour

21g (¼ cup) cocoa

¼ tsp bicarbonate

1 ½ Tbsp coffee powder

¾ tsp baking powder

170g chopped chocolate

120g (1 cup) chopped pecans


Beat the butter and sugars till smooth.

Add the eggs one at a time then the vanilla.

Add the flour, cocoa, bicarb, coffee and baking powder. Beat just till combined.

Fold in the chopped chocolate and pecans.

Line a 20 by 22cm tin with baking paper.

Empty and smooth the batter in the tin.

Bake on 180 degrees for 30-35 minutes.