Description
These brownies come out rich, slightly fudgy, and packed with toasted pecan flavour. The little step of browning the nuts makes a big difference, so don’t skip it.
Ingredients
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- 1 Tbsp butter
- 1/2 tsp sea salt
- 1 cup pecan nuts
- 1/2 cup unsweetened chocolate
- 1 1/4 cup butter
- 1 cup sugar
- 3/4 cup brown sugar
- 3 eggs, room temp
- 2 tsp vanilla essence
- 1 cup flour
- 1/4 cup cocoa, sifted
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Lightly grease a 9×13 baking tray or line it with parchment.
- In a pan, melt 1 Tbsp butter, then add 1 cup of pecans and 1/2 tsp of sea salt.
- Cook for about 6 to 8 minutes, stirring occasionally, until the pecans are lightly browned.
- Set aside to cool slightly. Remove about 12 whole pecans for topping, then roughly chop the rest.
- In a heatproof bowl, melt 1 1/4 cups of butter with 1/2 cup of unsweetened chocolate.
- While still warm, whisk in 1 cup sugar and 3/4 cup brown sugar until smooth and a bit glossy.
- Add 3 eggs, one at a time, whisking well after each addition.
- Stir in 2 tsp vanilla essence.
- Add 1 cup of flour and gently fold it in with a spatula. Mix, just until you don’t see dry streaks.
- Sift in 1/4 cup cocoa and fold again until combined.
- Stir in the chopped pecans.
- Pour the batter into your prepared tray and smooth the top.
- Press the reserved 12 pecans lightly on top.
- Bake for about 18 to 22 minutes.
- The centre should feel just set and slightly soft when touched. A toothpick should come out with a few moist crumbs, not wet batter.
- Let it cool in the pan for at least 1 hour before slicing.
Equipment
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Created, prepared, tried, and tested by Melanie
