Wednesday, 15 April 2015

Chocolate & Pecan Brownies

I am all about using up ingredients at the moment as I'm moving flats this month. The less boxes full of baking ingredients I have to carry, the better! I also made a pavlova over Easter for my family and I had some fresh egg yolks to use up. I hate wasting egg yolks so much that I have a post all about recipes to use them up. I'm always searching for new ones too and I found this awesome brownie recipe over at Buttercream & Chantilly Factory. It uses only egg yolks to create delicious gooey brownies. I halved her recipe, but you could easily double up if you have more egg yolks to use.

I started by chopping up 120g pecans. Luckily this was exactly how much I had left in my cupboard!

I melted 170g dark chocolate in a glass bowl over a pan of water and once fully melted I mixed in 100g caster sugar and 90g dark brown sugar. It didn't look that great at this point!

I whisked up my 5 leftover egg yolks with 40ml double cream and 1/2 tsp vanilla extract.

I poured the egg mixture into the chocolate and mixed until combined. It mixed in well and looked a lot more tasty!

Finally I added 95g plain flour, the pecans and a pinch of salt and mixed well.

 I poured the mixture into a lined 8x8 tin.

I baked on 350F/180C/Gas Mark 4 for 20 minutes.

The brownies were so deliciously rich and chocolatey. Somehow they tasted even better the next day!

I am entering this into this month's Alphabakes, hosted by Caroline Makes... and The More Than Occasional Baker. This month's letter is 'B' - for brownies in my case!

I am also entering these brownies into this month's Tea Time Treats, hosted by Lavender & Lovage and The Hedgecombers. This month's theme is chocolate.

And also into Simply Eggcellent hosted by Belleau Kitchen. They only use the yolks, but hopefully that's good enough! The theme this month is chocolate.

print recipe

Chocolate & Pecan Brownies
  • 120g Pecans, chopped
  • 170g Dark chocolate
  • 100g Caster sugar
  • 90g Dark brown sugar
  • 5 Egg yolks
  • 40ml Double cream
  • 1/2 tsp Vanilla extract
  • 95g Plain flour
  • A pinch of Salt
Melt the dark chocolate in a glass bowl over a pan of water and once fully melted, mix in the caster sugar and dark brown sugarWhisk up the egg yolks, double cream and vanilla extractPour the egg mixture into the chocolate and mix until combinedAdd the plain flour, pecans and salt and mix wellPour the mixture into a lined 8x8 tinBake on 350F/180C/Gas Mark 4 for 20 minutes. Once cool, slice into squares


  1. I do love brownies and bake endless variations of them. I've never tried one with egg yolks but I will bookmark this for when I have leftover egg yolks. I am a great lover of creating new recipes with leftovers. Good luck with the move! Thanks for entering AlphaBakes.

    1. Thanks Ros! It really is perfect for leftover egg yolk situations.

  2. Chocolate and nuts: I'm sold! I hope your move goes well :-) x

  3. Wow Kat! The texture of that brownie looks incredible.... What a wonderful recipe. Bookmarked!

    1. Thanks Kate! I'm sure you can work your gluten free magic on it!

  4. oooh... egg yolks only, that is so interesting. I have a pretty gorgeous recipe for brownies but I am so intrigued by these. I must try them, they look stunning! A brilliant entry for Simply Eggcellent, thank you! x

  5. A great way to use up storecupboard ingredients - hope the move goes/went well! Thanks for sharing with Alphabakes.