Super ridiculously fudgy and moist pecan and sea salt brownies!
Brownies are my husband’s all-time favorite dessert! Don’t get me wrong, he’ll be more than happy to eat chocolate, cookies, and candy, but if I really want to make him happy I’ll whip up a batch of fudgy brownies. So it’s no surprise I decided to bake him these pecan and sea salt brownies for his birthday a few days ago.Now, brownies can be a plain chocolaty dessert or a super sophisticated treat. I love chocolate and pecans together. One rich and creamy, the other toasted and nutty. They compliment each other almost too well and make the sophisticated kind of brownies 😉As always be sure to undercook your brownies. They taste so so so much better that way!
Pecan and Sea Salt Brownies
Ingredients
- For the brownies
- 7 ounce/200 gr dark chocolate chips
- 1 stick 100 gr butter
- 1/4 tsp salt
- 3/4 cup brown sugar
- 3 large eggs
- 1/2 cup flour
- 1/4 tsp baking powder
- 1/2 cup chopped pecans
- For the topping
- 1/2 cup chopped pecans
- 1/4 tsp kosher salt
Instructions
-
Preheat the oven to 350°F /175°C. Line an 8''X8'' (20X20 cm) square cake pan and line with baking paper.
-
Place the chocolate and butter in a microwave-safe bowl. Heat in microwave in 30-second increments until chocolate is softened and melty. Stir in between heating, until smooth.
-
Add salt and sugar and whisk well until blended.
-
Add the eggs one at a time, stirring in between additions.
-
Add flour, chopped pecans, and baking powder and mix just until incorporated. It over mix, it will ruin the fudgy texture of the brownies.
-
Pour the mixture into the prepared pan, and smooth the top.
-
Sprinkle pecans evenly and sprinkle with the kosher salt.
-
Bake for 15-20 minutes or until set in the edges but slightly soft in the center.
-
Cool completely at room temperature and cut to squares.
DID YOU MAKE THESE Pecan and Sea Salt Brownies?
Don’t forget to take a snap and tag #netacooks on Instagram, so I can see them.
If you want more brownie recipes, click here!
Lee-Ann Cook says
O man- that looks decadent. I am going to attempt this weekend (maybe sooner 😉