My favourite brownies recipe: fudgy brownies with caramelized pecan nuts and chocolate chips for extra richness and topped with a chocolate streusel.
For the chocolate streusel:
50gr(1/2 stick) butter
50gr(1/4 cup) brown sugar
50gr(1/3 cup) flour
65gr(1/3 cup) ground nuts (or nut flour)
20gr(1/4 cup) unsweetened cocoa powder
2pinchesof fleur de sel saltor maldon salt
For the pecan nuts:
150g(1+1/4 cup) pecan nuts
100g(1/2 cup) granulated sugar
25g(2 tbsp) water
For the brownie:
125g(1 cup) dark chocolate + 100 g (2/3 cup) dark chocolate chips
125g(1 stick + 2 tsp) salted butter
125g(2/3 cup) granulated sugar
65g(1/2 cup) flour
Prepare the streusel :
Preheat the oven to 150° C (300F).
In a medium bowl, combine all the ingredients and mix lightly with the tip of your fingers until it barely comes together. Be careful not to overmix! You want to end up with a nice sandy texture. Spread the streusel out of a tray and bake for 30 minutes.
Caramelise the pecan nuts :
In a medium pan, bring the water and sugar to a boil. When the temperature reaches 116° C (250F) (after about 5 minutes), add in the pecan nuts.
Stir continuously so as to coat the pecan nuts with sirup.
Once they have caramelised and are shiny, pour the pecan nuts onto a tray covered with baking paper and let them cool down.
Once they are at room temperature, chop into small chunks.
Prepare the brownies :
Add butter and chocolate in a heat-resistant mixing bowl and it on a pan of simmering water (double boiler or bain marie). Stir until melted. Remove from the heat.
In another bowl, mix the sugar and eggs until the mixture becomes thick, fluffy and pale. Add the chocolate/butter mix, followed but the flour. Finally, stir in the chocolate chips and the pecan nuts.
Pour into a lined 20cm (8 inches) tin, sprinkle with the streusel and chill in the fridge for 1h.
Preheat the oven to 160°C (320F) and bake the brownies for about 30 minutes.