Prep time: 15 minutes
Cooking time: 20 minutes
Makes: 20
3/4 cup (90g) pecans
125g butter, chopped
2/3 cup (130g) brown sugar
1/2 cup (75g) plain flour
1/2 cup (75g) self-raising flour
1/2 teaspoon ground ginger
2 eggs
1 teaspoon vanilla essence
1 cup (180g) dark choc chips
1. Preheat the oven to 180°C. Grease a 26cm x 16cm (base measurement) slice tin, and line with non-stick baking paper, extending it over the two long sides. Spread the pecans onto an oven tray and bake for 4-5 minutes, until lightly toasted. Cool then roughly chop.
2. Combine the butter and brown sugar in a small saucepan, and cook over low heat, stirring occasionally, until melted and smooth. Allow the mix to cool.
3. Sift the flours and ginger into a large mixing bowl. Lightly whisk the eggs and vanilla together. Add to the dry ingredients, along with the butter mixture. Fold together gently until just combined, and then fold in the choc chips and pecans.
4. Spread into the prepared tin. Bake for 20 minutes, until just set. Cool in the tin for 15 minutes, then lift out onto a wire rack to cool completely. Cut into squares, and store in an airtight container for up to 3 days.
