Ingredients
120 g butter
60 g milk chocolate for baking
100 g dark baking chocolate
2 eggs
100 g powdered sugar
40 g flour
2 pinches of fleur de sel
100 g pecans
80 g brown sugar
20 g of water
40 g dark baking chocolate
Cooking Instructions
1
Preheat the oven to 180°C.
Butter a mold or put baking paper in a mold (so that the baking paper fits the mold well, roll it into a ball and unfold it in the mold).
2
Pour the brown sugar into a saucepan with the water and boil over medium heat to make a caramel.
3
Meanwhile, cut the pecans into pieces.
To book.
4
As soon as the caramel begins to color, pour in the pecan pieces and coat them well.
Remove from fire. Pour the pecans onto parchment paper to cool.
5
Melt the butter and the two chocolates (100 g of dark chocolate + 60 g of milk chocolate) in the microwave.
6
In a salad bowl, very lightly whisk together the eggs and sugar.
Add the melted chocolate, mixing with a spatula.
Add the flour and fleur de sel, continuing to mix with a spatula.
7
Add the caramelized pecan pieces.
Mix again.
8
Finally, add the 40 g of dark baking chocolate in pieces.
Mix lightly.
9
Bake for approximately 25-30 minutes.
Remove from the oven and let cool.
Once cooled, refrigerate for at least 2 hours.
Take out 10 minutes before serving and cut the brownies into cubes.
Enjoy plain or with custard or a quenelle of homemade vanilla ice cream.