What you’ll need
- 1/4 cup of Kinloch Pecan Oil
- 2 teaspoons vanilla extract
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1/2 cup cocoa powder, sifted
- 1/2 cup plain flour or all purpose flour
- 1/2 cup chocolate chips (can substitute with dairy-free chocolate chips)
- 1/2 cup pecans partly crushed (optional)
Instructions
- Preheat oven to 350 F
- Line an 8-inch square pan with baking or parchment paper.
- In a large mixing bowl, add pecan oil, vanilla and sugars and mix briefly.
- In a separate bowl, add eggs and whisk with a fork for approximately 30 seconds or until combined.
- Add eggs to sugar mixture, along with cocoa powder, flour and chocolate chips. Gently mix with a spoon or spatula to combine.
- Pour into prepared tin and sprinkle partially crushed pecans over the top (optional)
- Bake for approximately 28-30 minutes or until a knife inserted in the middle comes out clean. Leave to cool slightly before removing from pan. They will firm up as they cool. Serve with ice cream or whipped cream.