Preheat the oven to 170'C.
Melt the butter and the chocolate in a bowl over a pan of simmering water (bain marie).
Whisk the eggs and the sugar together. Once doubled in volume, gently fold in the chocolate, the flour and the pecan nuts.
Butter the silicone moulds and dust with flour. Pour the mixture into the moulds and cook in the oven for 10-12 minutes. Do not overcook the brownie as the centre should be gooey!
Remove from the moulds and serve when cool.
Scrape the seeds from the vanilla pod. Add the seeds to the cream and icing sugar and whisk until thick.
Serve the brownie with a quenelle of chantilly cream.
«Vary the flavour of the brwonie by adding different nuts and the zest of an orange»