150g dark (70%) chocolate,
melted, cooled
110 gunsalted butter, melted, cooled
2cups(250g)pecans, toasted,
finely chopped
To make pas tr y, place flour, cocoa, sugar
andapinchofsaltflakesinabowl.Add
butterand,usingyourhands,rubin
untilresemblingcoarsecrumbs(leave
somebigpiecesofbuttertoensurea
flakycrust).Makeawellinthecentre.
Graduallyaddvinegarand100mliced
water,kneadinguntilasmoothdough
forms.Encloseinplasticwrap and chill
for2hoursorovernight.
Removedoughfromfridge10minutes
before rolling. Roll out on a lightly floured
surfaceto3mmthick.Usetolinethebase
andsideofa26cmx4cmpiedishor
loose-based tart pan. Pinch the edges to
formaflutededge.Freezefor20minutes.
Preheat oven to 200°C. Place pie crust
onabakingtrayandlinewithbaking
paper and pastry weights. Bake for
20minutesoruntiledgeisbeginningto
dry. Remove weights and paper, and bake
forafurther20minutesuntilbaseandside
aredry.Setasideto cool slightly. Reduce
ovento160°C.
Forthepecanchocolatefilling,whisk
eggs,glucose,treacle,maplesyrup,
sugar, vanilla, cornflour, chocolate and a
pinch of salt flakes in a large bowl until
smooth. Slowly whisk in melted butter
until combined. Fold in half the pecans
and pour into cooled base. Scatter
remaining1cup(125g)pecansoverthe
top. Bake for 1 hour 50 minutes or until
setwithaverygentlewobbleinthe
centre. Cool completely, then rest for
4hoursatroomtemperature.Serve
warm or chilled with ice cream.RASPBERRY BUTTERMILK
BROWNIES
SERVES 12200g unsalted butter, chopped
30ggood-quality cocoa
400g dark (70%) chocolate, chopped(^1) / 2 cup (125ml) sunflower oil
1firmlypackedcup(250g)brown sugar
(^1) / 2 cup(110g)castersugar
1 tsp vanilla extract
3eggs
11 / 2 cups (225g) plain flour, sifted
1 cup (250ml) buttermilk
(^1) / 2 tspbakingpowder
250g raspberries
Preheat oven to 160°C. Grease base
andsidesofa20cmx30cmlamington
panand line with baking paper.
Place butter, cocoa, chocolate and
oilinaheatproofbowlsetoverapan
of gently simmering water (don’t let the
bowltouchthewater).Stiruntilmelted
and smooth, then set aside to cool.
Place sugars, vanilla and eggs in a
bowl and whisk to combine. Fold in flour,
buttermilk, baking powder and^1 / 2 tsp
salt flakes, then beat in melted chocolate
mixture. Fold in half the raspberries.
Spread batter into prepared pan and
top with remaining 125g raspberries.
Bakefor1hour30minutesoruntilset
withafudgycentre.Coolbrownies
completely in pan, then chill for
30 minutes. Slice to serve.
SALTEDCHOC,OAT&
PRETZEL COOKIES
MAKES 20
11 / 4 cups (110g) rolled oats
(weusedWoolworthsMacro)
60gdesiccated coconut
(^2) / 3 cup (100g) plain flour
50ggood-quality cocoa
100g pretzels, crushed
140g unsalted but ter
(^1) / 3 cup(125g)goldensyrup
1 cup(220g)castersugar
(^1) / 2 tsp bicarbonate of soda
80gdark (70%) chocolate, melted,
cooled
Preheatoven to 180°C. Combine oats,
coconut, flour, cocoa, pretzels and a pinch
ofsaltflakesinabowl.Setaside.
Place butter, golden syrup and sugar
inasaucepanovermediumheat,stirring
untilbuttermelts.Bringtoasimmer
andcookforafurther1-2minutesuntil
sugardissolves.Removefromheat,cool
slightly,thenaddbicarb.Stirtocombine,
then pour over oat mixture with melted
chocolate. Using a wooden spoon,
stir to combine.
Roll 11 / 2 tbsoatmixtureintoaball.
Repeat to create 20 balls. Divide between
2bakingtrayslinedwithbakingpaper,
leaving3cmbetweeneachball.
Flatten balls slightly with the palm
of your hand and scatter with some salt
flakes. In 2 batches, bake for 12 minutes
or until just dry to the touch. Cool
completelyonawirerack.Storebiscuits
in an airtight container for up to 1 week.