Chocolate Brownie

Ingredients:

Brownie

• 150 g dark chocolate, chopped
• 1 and 1/4 cups butter, cut into pieces
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 3 large eggs at room temperature
• 2 tsp vanilla extract
• 1 cup premium flour
• 1/4 cup cocoa powder, sifted

Salted Roasted Pecans

• 1 tbsp (15 g) butter
• 1 tbsp. pecan halves
• 0.5 tsp sea salt

Preparation:

1. Preheat oven to 170°C. Grease a 12-pan brownie pan or a 20x20cm square pan.
2. Toast the pecans.
   
   Melt the butter in a saucepan over medium heat, add the nuts and salt. Cook, stirring, for about 8 minutes, until fragrant. Remove the saucepan from the stove and let the nuts cool while you prepare the brownies.
3. In a small saucepan, melt the chocolate and butter over medium heat. Remove the saucepan from the heat and whisk in the sugar, then whisk in the eggs and vanilla, one at a time. Add the flour and cocoa powder and mix well.
4. Count out 12 pecan halves. Coarsely chop the remaining halves and stir them into the batter. Divide the batter into small pans or one large pan and top each brownie square with a pecan half.
5. Bake for 20 minutes, until the brownies are opaque. If using a larger pan, increase the baking time by 5 minutes. Cool the brownies in the pan for an hour, then remove them (and slice them if using a larger pan). Brownies can be stored in an airtight container for up to 5 days. They taste even better after a day..