October 26, 2014
Categories: Comfort Food, Desserts, Cakes, 13x9 Sheet, Cookies, Dairy, Nuts/Seeds, Pecan, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Brunch, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Potluck, Valentine's Day, Winter, Oven Bake, Vegetarian, Make it from scratch, Bars, Chocolate, Butter/Margarine more
"From James Reeson Alive and Cooking show, looked like a nice easy mix to make."
- Serving Size: 1 (70.3 g)
- Calories 296.4
- Total Fat - 14.4 g
- Saturated Fat - 6.3 g
- Cholesterol - 63.4 mg
- Sodium - 46.3 mg
- Total Carbohydrate - 39.3 g
- Dietary Fiber - 0.6 g
- Sugars - 25.1 g
- Protein - 4.1 g
- Calcium - 41.8 mg
- Iron - 0.8 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Preheat oven to 160°C.
Spray a large slice tin (would suggest a 9" x 13") with oil and then line with parchment/baking paper and spray again.
Melt the butter and allow to cool,.
Stir in the sugar and cocoa until combined.
Fold through the chocolate chips and pecan nuts.
Stir in the flour and baking powder until combined.
Add the eggs one by one and stir until combined.
Pour the mixture into prepared tin and place in the oven and bake for 40 to 45 minutes, should be firm to the touch.
Tips & Variations
No special items needed.