INGREDIENTS 

• 40oz/1kg dark chocolate
• 16oz/400g butter
• 14oz/350g soft brown sugar
• 7oz/175g caster sugar
• 8 eggs
• 4tsp vanilla essence
• 10oz/250g plain flour
• 16oz/400g pecans
• 20oz/500g white chocolate pistols  

TOPPING 

• 24oz/600g dark chocolate
• 8oz/200g butter
• 8tbs syrup
• 8tsp vanilla essence
• 4tsp coffee  

METHOD 

• Melt dark chocolate and butter, add both sugars and stir until dissolved. 
• Add the beaten eggs and vanilla essence mix well, then add the flour and mix until blended, add the pecans and white chocolate pistols. 
• Place in a lined dish and bake in a pre-heated oven 180-200c/350-400f gas mark 4-6, for about 25-30 minutes.  

TOPPING 

• Simply place all ingredients in a pan and melt then spread onto the cooled biscuit brownie base, cut to size required top with a whole pecan and serve with home-made vanilla ice cream.