Pecan Brownies

200g butter
220g raw sugar
150g castor sugar
90g cocoa powder
4 large eggs
50g ground almonds
90g flour
1 teaspoon vanilla extract
125g chopped pecans

Dice the butter, place it in a large microwave-safe bowl and heat till it begins to melt. Stir in the sugars and sifted cocoa and mix well, then add the eggs, one at a time, mixing till combined.  Add the sifted flour and the ground almonds, stirring well, then finally add the vanilla extract and the nuts.

Grease a 20cm square cake tin and line with baking paper. Spoon in the mixture and bake at 180C for 30 minutes. Test in the centre with a toothpick and cook a little more if needed. The centre should still be moist but not doughy. Rest in the tin for 10 minutes before turning out on a rack to cool.