Brownies with Pecans and Fleur de Sel
We’re putting yet another French twist on an American classic! Today’s recipe revisits classic fudgy Brownies, but with the addition of pecans and Fleur de Sel – a star ingredient of French cuisine. These brownies are deeply chocolatey, chewy in the center with crunchy bits of pecans, and topped with that shiny crackly top we all love. Fleur de Sel also sprinkled over top makes all the flavors pop and makes them even more addictive. What is Fleur de Sel? Fleur de Sel, translating literally to “Flower of salt”, is the crust…
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (200g) granulated sugar
- 1/2 cup + 2 tbsp (145g) unsalted butter (at room temperature)
- 7 oz (200g) chocolate, chopped (dark or semi-sweet)
- 1 tsp vanilla extract
- 1 tbsp (15ml) espresso or coffee, cold
- 2 large eggs (at room temperature)
- 2/3 cups (80g) all-purpose flour
- 1 tbsp (7.5g) cocoa powder
- ¼ tsp salt
- 1.75 oz (50g) chocolate chips (dark or semi-sweet)
- 1/2 cup (50g) pecans
- 1 tsp Fleur de sel
Instructions
- 1
Make sure you read the cooking notes (above) before you start.
- 2
Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a square 8x8-inch (20.3x20.3cm) pan with foil.
- 3
Step 1 - In a medium steel bowl, over a bain-marie, melt the 7 oz (200g) of chopped chocolate. Once melted, set aside to cool.
- 4
Step 2 - In a large mixing bowl, using a whisk, cream (*) the butter and sugar together. *Creaming means you need to whisk together the butter and sugar for about 5 minutes until pale and fluffy.
- 5
Step 3 - Add the eggs and whisk again for at least 5 minutes until foamy.
- 6
Step 4 - Switch to a spatula, and add the vanilla extract, espresso (or coffee) and melted chocolate and mix until just incorporated.
- 7
Step 5 - In a separate bowl, whisk together the flour, cocoa powder and salt. Fold the dry ingredients into the chocolate mixture until just incorporated. Fold in the chocolate chips and pecans.
- 8
Step 6 - Transfer the batter into the prepared pan and smooth out the top with a spatula. Sprinkle evenly with fleur de sel. Bake for 40 minutes until the edges are set and the middle is still soft.
- 9
Transfer onto a cooling rack and let cool for about 15-20 minutes before removing from the pan. Slice in 9 squares. Enjoy warm or chilled.