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Choc-Pecan Brownie with Strawberry Crowns

Serves 8


  • 100g Australian unsalted butter, melted
  • 3/4 cup plain flour
  • 1 1/4 cups caster sugar
  • 2 eggs, lightly beaten
  • 3 tablespoons cocoa
  • 1/3 cup chopped pecan nuts
  • 1/4 cup raisins
  • 1/2 cup strawberry jam
  • 1 tablespoon water
  • 1 punnet strawberries, hulled and halved
  • 1 litre good quality Australian strawberry ice cream
  • icing sugar, for dusting
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  1. 1. Place butter, flour, sugar, eggs and cocoa in a bowl and beat for 4 - 5 minutes until thick and creamy. Fold in pecan nuts and raisins.
  • 2. Pour mixture into a buttered and paper lined Swiss roll pan (18cm x 28cm x 2cm) and bake at 160°C for 25 minutes or until cooked. Allow to cool completely. Cut brownie into 8 squares.
  • 3. To serve, place brownie slice on a serving plate. Heat jam and water together in a saucepan, add strawberries and toss to combine and heat through. Remove from heat. Place a scoop of strawberry Ice Cream on brownie base and dollop warm strawberries onto the plate. Dust plate with icing sugar and serve immediately.
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