Step 1

Preheat the oven to 180°C. Grease a 20cm square cake pan and line with baking paper.

Step 2

Place the butter and chopped dark chocolate in a heatproof bowl and set over a saucepan of simmering water (don’t let the bowl touch the water). Stir until melted, then set aside to cool.

Step 3

Place the egg and sugar in a stand mixer fitted with the whisk attachment and whisk for 2 minutes or until light and fluffy. Stir in the melted chocolate mixture, then add the pecans, flour, chocolate chips and a pinch of salt. Stir to combine, then spread into the prepared pan.

Step 4

Bake for 20-25 minutes or until a crust forms on top (the brownie will look a little soft, but will firm on cooling). Remove from the oven and allow to cool in pan, then chill for 2 hours.

Step 5

Remove brownie from pan and cut into 12 squares. Dust with cocoa powder to serve.