Ingredients

• 3/4 cup pecans
• 1/4 cup maple syrup
• 125g butter, chopped
• 200g dark chocolate, chopped
• 1 cup brown sugar, firmly packed
• 2 extra large eggs, lightly beaten
• 1/2 cups plain flour
• 1/4 cup self-raising flour
• 2 tablespoons cocoa powder
• 1/2 cup Bulla Sour Cream
• 150g dark chocolate, coarsely chopped, extra
• Bulla Frozen Fig & Raspberry Yoghurt, to serve

Method

• Step 1 Preheat oven to 180C (160C fan-forced).
• Step 2 Place pecans on a baking paper lined baking tray, drizzle with syrup. Bake for 10 minutes, stirring halfway through cooking. Set aside to cool. Lightly grease and line the base and sides of a 20cm square cake pan with baking paper allowing a 5 cm overhang.
• Step 3 Heat butter and 200g only of chopped chocolate in a large microwave-safe bowl in 20-second increments, stirring between each, until melted and smooth; do not overheat. Allow to cool slightly.
• Step 4 Stir sugar and eggs into chocolate mixture until well combined. Add both flours, cocoa powder and sour cream, continue to stir until mixture is smooth. Fold half of the pecans and half of the extra chocolate into brownie mixture.
• Step 5 Spoon batter evenly into prepared pan and smooth surface. Sprinkle remaining nuts and chocolate over the top of brownie batter.
• Step 6 Bake for 35-40 minutes or until brownie is just set and firm to the touch. Remove from oven and set aside in pan to cool for 10 minutes.
• Step 7 Serve while warm or at room temperature with frozen yoghurt.