The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

The ultimate chocolate brownie
Rich and squidgy, full of pecans and dusted with bittersweet cocoa - these chocolate brownies are impossible to say no to.
Preparation Notes: plus 2hr cooling
Ingredients
- 400 g (14oz) good quality dark chocolate, such as Meunier
- 200 g (7oz) salted butter, plus extra to grease
- 225 g (8oz) light muscovado sugar
- 1 tsp. vanilla extract
- 150 g (5oz) pecan nuts, roughly chopped
- 25 g (1oz) cocoa powder, sifted
- 75 g (3oz) self-raising flour, sifted
- 3 large eggs, beaten
- Sifted cocoa powder to dust
Directions
- Step 1
Put the chocolate and butter in a heatproof bowl over a pan of gently simmering water and stir until melted. Remove from the heat and stir in the sugar, vanilla extract, pecans, cocoa, flour and eggs.
- Step 2
Turn the mixture into a greased and baselined (use non-stick baking parchment) 20x20x5cm (8x8x2in) base diameter baking tin and level with the back of a spoon. Bake at 170°C (325°F) mark 3 for about 1hr 15min or until set to the centre on the surface but still soft underneath.
- Step 3
Leave to cool in the tin for 2hr. Turn out, dust with sifted cocoa and cut into squares. Eat cold or serve warm with ice cream.
Indulge in more of our best chocolate brownie recipes:
Cherry chocolate fudge brownies
Marbled peanut butter brownies
Want more chocolate brownie recipes? We've got 10 exciting recipes to try here
- Step 1
Serving suggestions
Eat cold (if you can wait!) or serve warm with ice cream.

Bombay potato hash recipe

Lasagne gets an East African makeover with warming spices and creamy coconut

Don’t waste that leftover pumpkin – make this practically no-stir autumn risotto recipe instead

A seasonal, prep ahead woodland inspired menu







