Chocolate and Pecan Nut Brownie

Preheat the oven to Th 6 / 180°C without ventilation.

Break the chocolate into pieces and place it in the MicroCook Pitcher 1L. Add the butter, cover and microwave for 1 min. 50 sec. at 600 watts. Allow to stand for 1 min.

Using the Speedy Chef, beat the eggs with the sugar for approx. 10 sec. Add the salt, flour and whisk again for 10 sec.

Mix the chocolate and butter using the KPT Beater until smooth and gently fold in the contents of the Speedy Chef and the pecan nuts.

Place the SBF Rectangular on the cold oven rack. Pour the mixture into it, then place the rack at the lowest level in the oven and bake for 25 min.

Allow to stand for 30 min. and unmold gently.