These deliciously rich and sticky brownies are ideal for a picnic or day out.

Ingredients: (Makes 10)

• 225 g/8 oz plain chocolate
• 140 g/5 oz unsalted butter
• 2 eggs
• 140 g/5 oz caster sugar
• Few drops vanilla extract
• 55 g/2 oz self-raising flour, sifted
• 115 g/4 oz pecans, chopped
• 115 g/4 oz white chocolate, roughly chopped
• 60 ml/2 fl oz soured cream

Method:

Preheat the oven to 190ºC/375ºF/Gas mark 5. Grease a 20-cm/8-inch square cake tin. Melt 115 g/4 oz plain chocolate and butter in a bowl over a pan of simmering water, then remove from the heat.

Beat the eggs, sugar and vanilla in a bowl. Stir in the melted chocolate mixture. Add the flour, pecans and white chocolate and stir to combine. Pour into the prepared tin and bake for 30 minutes until the center is just firm to the touch. Set the tin on a wire rack to cool.

Melt the remaining plain chocolate in a bowl over a pan of simmering water. Remove from the heat and add the soured cream. Stir until smooth and glossy. Spread the frosting over the top of the brownie and chill until set. Cut into 10 squares to serve.

Store refrigerated in an airtight container for up to 4 days.