Brownies with Pecans and Fleur de Sel
These brownies are fudgy and chewy, with pecans for texture and a sprinkle of fleur de sel on top to enhance the chocolate flavor. Getting a shiny, crackly top is a key part of this recipe, which is achieved by whipping the eggs and sugar thoroughly to create a thin meringue-like layer.
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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 9x13 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.
Notes
Makes 16-20 brownies depending on size. Crackly top forms from properly whipped egg mixture.
Tried this recipe?Leave a comment below & let me know!