Recipe: White Chocolate & Pecan Brownie

Image source: Contributed

White Chocolate & Pecan Brownie, Strawberry and Rose Petal Salad

Serves 4


• 200gm dark chocolate couverture

• 200gm unsalted butter, diced

• 40gm cocoa

• 300gm castor sugar

• 3 eggs

• 80gm plain flour

• 40gm self raising flour

• 200gm white chocolate couverture pieces

• 125gm pecans

• 500gm strawberries, hulled and diced

• 100ml honey

• ½ tsp rosewater

• ¼ cup organic rose petals

• 200ml double cream

• cocoa to dust


In a dry, stainless steel bowl melt the butter and dark chocolate over a low heat without allowing it to get too hot. Whisk in the cocoa and allow to dissolve through the mixture for 2 minutes.

Whisk together the eggs and sugar and mix into the chocolate mixture. Gently fold in the flours using a rubber spatula. Fold in the white chocolate and pecans.

Line a 22cm square non stick tin with baking paper and pour the mix in, spreading it out so it covers the whole base of the tin. Bake at 180°C with the oven fan off, for 35 – 40 minutes or until set all the way through.

Allow to cool in the tin before cutting into rectangular bars. Gently toss the honey and rosewater through the strawberries.

Dust the brownies with cocoa and serve with the strawberry salad, rose petals and double cream on the side.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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