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Preheat oven to 165°C. Combine the sugars, cocoa and flours in a large bowl, stirring to mix well. Melt the butter gently, then allow to cool. Whisk the oil, eggs and vanilla into the butter, then stir gently into the flour mixture.
Fold in the white chocolate and pecans, then spoon into a lined 27cm x 17cm slice pan and bake for 25-30 minutes, until just firm. Cool in the tin.
COOKS’ NOTES: *Dutch (or ‘Dutch-process’) cocoa is an alkalinised form of cocoa that is darker in colour, richer in flavour, and dissolves more easily.