Salted Pretzel, Fudge and Pecan Brownies

Preparation

1. Preheat the oven to 180°C (160°C for fan assisted oven)/Gas Mark 4. Grease a 20cm square shallow cake tin and line the base and sides with baking paper.
2. Make up the brownie mix as directed on the box with the oil, egg and water. Fold in half the chopped pecans and fudge chunks. Spread the mixture evenly in the prepared tin. Scatter over the remaining pecans and fudge chunks. Top with the pretzels.
3. Bake for 25-30 minutes or until a round bladed knife inserted 5cm from the edge of the tin comes out clean. Leave to cool completely in the tin (about 45 minutes).
4. Lift the brownie slab from the tin using the baking paper. Remove the lining paper and cut into 12 brownies.

Tips

• Replace the pecans with chopped walnuts, hazelnuts or unsalted peanuts, if you prefer.
• The brownies can be made up with 80g melted butter and 2 medium eggs instead of the oil, water and 1 egg. This will give a slightly firmer brownie.
• Store the brownies in an airtight container in a cool place for 3-4 days.