This week’s recipe is by Val Bellamy, of the Geddington and Newton WI.
Brownie fans may well enjoy this nutty version of an all-time favourite tea time treat.
Melt butter and cocoa in a small saucepan, stirring as it melts. Remove from the heat.
Beat eggs in a medium bowl until frothy. Add sugar, flour and pecans. Don’t stir yet.
Pour cocoa mixture over top and stir together. Scrape batter into a greased 8x8 inch (20 x 20 cm) pan.
Bake in 350F (175C) oven for 25 to 30 minutes until edges begin to show signs of pulling away from the sides of the pan. A wooden pick inserted in the centre should come out moist with no batter clinging to it.
Beat all four ingredients together, adding more liquid if mixture is too firm to spread easily and more icing sugar if too soft. Spread over warm brownies and decorate with whole pecans.
Allow icing to set before cutting brownies into squares.
½ cup butter
¼ cup cocoa
2 large eggs
1 cup granulated sugar
¾ cup self raising flour
½ cup chopped pecans
Some whole pecans for topping
1⅓ cups icing sugar
⅓ cup cocoa
3 tbsp butter, softened
1½ tbsp hot prepared coffee or water