Gooey dark & white chocolate brownie with pecans and whipped chantilly cream
Preheat the oven to 190c. Melt the dark chocolate and butter in a heatproof bowl over a bain marie. Meanwhile whisk the eggs and sugar together until pale and fluffy (approx. 5 minutes). Pour the melted chocolate and butter into the eggs and stir together. Stir through the flour and cocoa powder, then the pecans, white and dark chocolate chips. Pour into a lined baking tray and bake for 30 minutes until set with a very slight wobble.
Put the cream and sugar into a bowl and whisk until soft peaks.
To serve, cut the brownie into big squares and top with a dollop of the chantilly.
«Make sure you don't overcook the brownie, it should be moist and gooey in the middle. »