Orange and Pecan Brownies

Whenever I make brownies I can’t resist cutting the edge off to ‘straighten it up’ and hoeing into them straight away. The only problem with this is that I always have to make more than I wanted to just so I can get some. This is especially bad when working in a commercial kitchen.

Ingredients
400g plain flour
350g castor sugar
175g cocoa powder
1 tsp baking powder
½ tsp salt
250 mls soy milk
250 mls vegetable oil
Zest of 1 orange
150g pecan nuts

Method
1. Preheat the oven to 180°C.
2. In a large bowl sift together the plain flour, cocoa, and the baking powder.
3. Stir in the sugar till well combined.
4. Add the orange zest, salt soy milk and the vegetable oil.
5. Stir the ingredients until well combined
6. chop 100g of the pecans and add to the mixture and reserve the rest for the top of the brownie
7. Line a baking tin with greaseproof paper.
8. Pour the brownie mixture into the tin and spread to make it even.
9. Taking the reserved nuts crush them with your hand and sprinkle them evenly over the top.
10. Place in the oven and cook for 25 to 30 minutes or until the top loses its gloss.
11. Allow the brownie to cool in the pan before turning out.
12. Trim off the edges to straighten the brownie up.
13. Cut in to brownie size pieces.