Chocoholics and nut lovers alike will be in heaven: moist, intensely chocolatey brownies meet crunchy pecans and a fine layer of salted caramel. The interplay of intense chocolate, sweet caramel and a hint of salt makes for a little concert in your mouth – sweet, nutty, chocolatey and simply irresistible.
The recipe is designed for a 30 × 30 cm springform pan.
Ingredients
For the brownie batter
- 3 eggs
- 250 g brown sugar
- 1 pinch of tonka bean, finely grated
- 2 g salt
- 2 tbsp strong espresso
- 155 g butter, melted
- 130 g flour
- 105 g dark cocoa
- 1½ tsp baking powder
For the caramelized pecans
- 155 g butter
- 140 g brown sugar
- 70 g light or dark golden syrup or honey
- 1½ tbsp cream
- 1½ tsp fine sea salt or fleur de sel
- 140 g pecans
Method
- Preheat the oven to 180 °C top and bottom heat. Grease the 30 × 30 cm springform pan.
- Beat the eggs, brown sugar, tonka bean, salt and espresso for about 5 minutes until fluffy.
- Stir in the melted butter.
- Combine the flour, cocoa and baking powder, sift over the egg mixture and stir in briefly.
- Pour the batter into the prepared pan and smooth it out. Pre-bake for 15 minutes at 180 °C.
- Meanwhile, prepare the caramelized pecans. Bring the butter, brown sugar, golden syrup or honey, cream and salt to the boil in a pot and simmer for 1 minute.
- Stir in the pecans and remove the pot from the heat.
- Spread the hot caramel mixture over the pre-baked brownie and bake for another 15 minutes at 180 °C.
- Let the brownies cool as completely as possible in the pan before cutting them.
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