Juicy Chocolate Brownies with Caramelized Pecans

These moist chocolate brownies pair a simple chocolate base with a crisp, buttery topping of caramelized roasted pecans.

Ingredients

• 85 g dark chocolate
• 60 g butter
• 2 eggs
• 300 g sugar, divided
• 75 g flour
• 1/2 teaspoon cream-of-tartar baking powder
• 130 ml cream, divided
• 100 g pecans, chopped and roasted
• Butter for greasing the pan

Method

1. Line a small baking pan, approximately 20 × 25 cm, with baking paper. Trim the excess paper and grease it well. Preheat the oven to 160°C.
2. Break the chocolate into pieces. Melt it with the butter in a small saucepan over low heat, then allow the mixture to cool slightly.
3. Beat the eggs with 100 g of the sugar until very light and frothy. Add the melted chocolate and butter, then mix well.
4. Combine the flour and baking powder. Stir them into the chocolate mixture alternately with 60 ml of the cream.
5. Pour the batter into the prepared pan. Bake in the lower third of the oven for about 30 minutes. The center may remain slightly moist, but the brownies should not be dry.
6. Transfer the pan to a wire rack and allow the brownies to cool completely.

Caramelized Pecan Topping

1. Place the remaining 200 g sugar and 75 ml water in a saucepan. Bring to a boil while stirring.
2. Simmer until the syrup becomes lightly golden. Watch it carefully so it does not burn or crystallize.
3. Remove the saucepan from the heat immediately and carefully stir in the remaining 70 ml cream.
4. As the caramel begins to thicken, fold in the roasted pecans.
5. Spread the caramelized pecan mixture over the cooled brownies. Leave it to set for at least 30 minutes.
6. Cut into approximately 20 squares and serve.