INGREDIENTS

INSTRUCTIONS

For the brownie melt the butter with the chocolate but do not bring  to
the boil. Beat the eggs with the sugar until fluffy and add the  brandy
and vanilla essence. Mix the flour with the pecan nuts, add  the egg
mix and then the warm chocolate mix. Combine well and fill a  buttered
cake tin and bake at 170C/gas3 for 35-40 minutes.  In the meantime for
the fudge sauce, melt the butter with the cocoa  powder and chocolate
and heat the evaporated milk with the sugar  until dissolved. Pour the
melted chocolate mix into the milk and  bring to boiling point and take
off the heat immediately. It is  recommended to cool the brownie before
cutting into 16 pieces. Warm  two pieces per portion in the oven for 2
minutes or until brownies  become soft, a microwave is ideal for this.
Pour some hot chocolate fudge sauce on the plate and place two pieces
of brownie on the sauce and sprinkle the plate with icing sugar and
cocoa powder.  As a nice option you can serve a scoop of vanilla ice
cream with it.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited.
All rights  reserved. Carlton Food Network http://www.cfn.co.uk/
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Nutrition (calculated from recipe ingredients)
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Calories: 858
Calories From Fat: 584
Total Fat: 68g
Cholesterol: 158mg
Sodium: 871.7mg
Potassium: 501.8mg
Carbohydrates: 65.7g
Fiber: 10.8g
Sugar: 1.1g
Protein: 13g