I used dark chocolate for the brownies, where usually I’d be tempted to use milk or half milk/half dark. The nutella is milky and sweet and I didn’t want to overdo the sweetness as I like a brownie with a strong hit of cocoa goodness!
Brownies are one of the few things that Mr CC and I disagree on (also on that list are Michael Buble, how interesting science is, coffee and capers). He can’t get past the texture, which for me is the whole point of a brownie!
Footnote: this could actually be the footnote for any brownies I have ever made....Mr CC took the leftover ones into work for his colleagues...he tried one...and he liked it. But he doesn’t like brownies. Except for all those brownies in the recent past he has tried and liked. Men are funny!
100g dark or milk chocolate, broken into squares (I used dark)
150g caster sugar
80 self raising flour
50g pecan nuts, chopped finely plus a further 12 pecan halves for the top