- 350g dark 70% chocolate, broken into bite-size chunks
- 1 tsp hickory wood chips
- 150g unsalted butter
- 285g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 150g pecan nuts, chopped
- 30g liquid glucose
- 125g strong plain flour
- Place 225g of the chocolate in a self-seal plastic bag, add the smoke tube and seal the bag as much as possible. Place the hickory wood chips into the smoking gun and light. Smoke the chocolate for 15 seconds, remove the tube and seal the bag completely. Freeze the smoked chocolate for 1 hour.
- Line a Swiss roll tin with Magic Non-Stick Liner or aluminium foil which has been lightly oiled with vegetable oil.
- Melt the remaining chocolate and the butter in a large pan. Remove from the heat and add the sugar, stirring until well mixed take your time at this stage or the sugar will not dissolve properly and the brownies may be gritty. Add the eggs, one at a time, then the vanilla and nuts. Stir in the glucose.
- Add the flour and mix thoroughly then finally add the smoked chocolate chunks and pour into the prepared tin. Bake for 25 minutes in the centre of the oven until a crust has formed on the top. Remove from the oven and allow to cool completely.
- Remove from the tin, peel off the liner or foil, trim off all the edges then cut into small pieces.