Ingredients
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup + 3 tablespoons (217g) unsalted butter, at room temperature
- 10.5 oz (300g) dark or semi-sweet chocolate, chopped
- 1 1/2 teaspoons vanilla extract
- 1 1/2 tablespoons cold espresso or coffee
- 3 large eggs, at room temperature
- 1 cup (120g) all-purpose flour
- 1 1/2 tablespoons (11g) cocoa powder
- 1/2 teaspoon salt
- 2/3 cup (75g) chocolate chips
- 3/4 cup (75g) pecans, roughly chopped
- 1 1/2 teaspoons Fleur de sel
Prepare the Batter
Preheat your oven to 350°F and line a 9×13 inch baking pan with foil or parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
In a medium, heatproof bowl set over a saucepan of simmering water (a bain-marie), melt the chopped chocolate. Once it’s smooth, remove it from the heat and set it aside to cool slightly.
In a large mixing bowl, use a stand mixer or hand mixer to cream the room temperature butter and granulated sugar together for ~5 minutes. The mixture should become pale and fluffy.
Add the eggs, one at a time, and continue to whisk for at least another 5 minutes until the mixture is foamy. This step is crucial for creating the crackly top on the brownies.
Switch to a spatula and gently fold in the vanilla extract, cold espresso, and the cooled, melted chocolate. Mix only until just incorporated to avoid deflating the air you’ve whipped in.
Combine and Bake
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
Fold the dry ingredients into the chocolate mixture until just combined, being careful not to overmix. Then, gently fold in the chocolate chips and chopped pecans.
Pour the batter into the prepared pan and use the spatula to spread it into an even layer.
Sprinkle the fleur de sel evenly over the top of the batter.
Bake for ~40-45 minutes. The edges should look set, but the middle should still be slightly soft.
Transfer the pan to a cooling rack and let the brownies cool for at least 20-30 minutes before lifting them out of the pan and slicing them into squares. This recipe will make ~16-20 brownies depending on how large you cut them.
Brownies with Pecans and Fleur de Sel
Ingredients
- 1 1/2 cups granulated sugar 300g
- 3/4 cup + 3 tablespoons unsalted butter 217g, at room temperature
- 10.5 oz dark or semi-sweet chocolate 300g, chopped
- 1 1/2 teaspoons vanilla extract
- 1 1/2 tablespoons cold espresso or coffee
- 3 large eggs at room temperature
- 1 cup all-purpose flour 120g
- 1 1/2 tablespoons cocoa powder 11g
- 1/2 teaspoon salt
- 2/3 cup chocolate chips 75g
- 3/4 cup pecans 75g, roughly chopped
- 1 1/2 teaspoons Fleur de sel
Instructions
- Preheat oven to 350°F. Line 9×13 inch pan with parchment paper, leaving overhang.
- Melt chocolate in double boiler until smooth. Set aside to cool.
- Cream butter and sugar until pale and fluffy, about 5 minutes.
- Beat in eggs one at a time, whisking 5 minutes until foamy.
- Fold in vanilla, espresso, and melted chocolate until just combined.
- Whisk flour, cocoa powder, and salt in separate bowl.
- Fold dry ingredients into chocolate mixture, then fold in chocolate chips and pecans.
- Pour batter into pan, spread evenly. Sprinkle with fleur de sel.
- Bake 40-45 minutes until edges are set but middle is slightly soft.
- Cool on rack 30 minutes before slicing.
