The Great Australian Bake Off

Made with pecan brittle and chocolate ganache, take afternoon tea to new heights with this amazing recipe. 


  • Brownie

  • 200g dark chocolate

  • 250g melted western star salted butter

  • 1¼ cup white caster sugar

  • 4 eggs 69-70g

  • 1¼ cups plain flour

  • ¼ tsp baking powder

  • 1/3 cup cocoa powder

  • Ganache

  • 200g cooking chocolate 45% cocoa

  • 250ml thickened cream

  • Pecan Brittle

  • 90g salted butter

  • 1 cup caster

  • ½ cup water

  • 180g packet Australian pecan halves

  • Topping

  • Rainbow Dust edible glitter in gold hologram

  • Gold glitter dust

  • Equipment

  • 22cm x 22cm x 6cm square loose bottom pan loose bottom


  • Brownie:

  • 1.

    Preheat oven to 160 degrees celsius.

  • 2.

    Place butter and chocolate in a sauce pan and stir over low heat until smooth.

  • 3.

    Allow to cool slightly.

  • 4.

    Place sugar, eggs, cocoa, flour and baking powder in bowl.

  • 5.

    Add the chocolate mixture until combined.

  • 6.

    Pour mixture into a 22cm x 22cm x 6cm square loose bottom pan lined with baking paper.

  • 7.

    Bake for 25-30 minutes.

  • 8.

    Allow to cool and cut into rounds with a 7.5cm cookie cutter, cut centre hole with piping tip base (the diameter of the piping tip base is 25mm, this does not come in a cookie cutter size).

  • Ganache:

  • 1.

    Heat cream.

  • 2.

    Add chocolate into hot cream and allow to melt and stir until smooth.

  • 3.

    Leave to set slightly.

  • Pecan Brittle:

  • 1.

    Cover an aluminium tray with foil and spray with oil.

  • 2.

    Toast pecans in the oven for 5 minutes on 200 degrees celsius.

  • 3.

    Place sugar, water and butter into pan.

  • 4.

    Stir over low heat until sugar and butter have melted.

  • 5.

    Boil for about 10 minutes until mixture turns into a nice golden brown.

  • 6.

    Quickly add the toasted pecans (don’t stir too much).

  • 7.

    Pour over foil lined tray and allow to spread evenly.

  • 8.

    Once cooled, chop brittle finely.

  • Assembly:

  • 1.

    After the brownies have been cut into the required shape cover the top with ganache.

  • 2.

    Dip one side into chopped pecan brittle.

  • 3.

    Sprinkle with gold dust and glitter.


This recipe has not been edited or tested by the Bake Off Food Department.

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