Publications
Makes 10–12 brownies
Preparation time: 10 minutes
Baking time: 1 hour
Oven temperature: 160°C
• 4 extra-large eggs, at room temperature
• 250ml (200g) sugar
• 180ml (72g) cocoa
• 125ml (70g) self-raising flour
• 250g butter, melted
• 60ml chopped pecans
SAUCE
• 250ml cream
• 180ml (144g) sugar
• 100ml butter
• 25ml Amarula (optional)
1. Preheat the oven and line a long loaf tin (30 x 11cm) with baking paper. Whisk the eggs and sugar until light in colour and very thick and creamy. Sift the cocoa and flour together and fold it into the egg mixture, alternating with the butter and nuts. Pour into the prepared loaf tin and bake for 1 hour.
2. Make the sauce by heating all the ingredients together until the sugar has dissolved; cook for a few minutes.
3. Prick the pudding all over with a skewer as soon as it comes out of the oven then pour half of the sauce over; it should soak in nicely. Allow to cool to room temperature before turning it out. Then cut into slices and serve with the remaining sauce, ice cream and preserved guavas.
