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In the family of terribly delicious recipes… I have this chocolate-Pecan brownie in stock! A classic of American pastry which is generally unanimous among lovers of chocolate desserts and snacks.
I have already tested a lot of brownie recipes, but I must admit that I have a weakness for this one. This is an adaptation of the chef’s recipe Cyril Lignacshared in his show “Tous en cuisine” during confinement (confinement will at least be good!).
Only 6 ingredients, for a dessert ready in no time!
For my part, I like brownies that are very soft and not too sweet. So I made some adaptations from Cyril Lignac’s recipe. In the original recipe, there is double the sugar and the pecan nuts are caramelized (for added flavor). gourmand-crunchy of course – and with the accent 😉 ). I reduced the amount of sugar and only roasted my Pecans, but this brownie is no less delicious!
The texture obtained with this recipe is in my eyes perfect : crispy on top, perfectly soft inside…
I recommend that you be attentive during cooking, I have also adapted the cooking temperature (160°C seems more appropriate to me than 180°C) and slightly reduced the cooking time compared to the original recipe. Guaranteed fund!! (this word is not in the French language but you understand me right? 😛)
All you will have to do is set the scene for the tasting… and imagine yourself, like me, New York 😀
With that… I’ll leave you with the recipe and see you soon for new adventures!
Chocolate and Pecan Brownie
A 100% American dessert for a perfectly indulgent snack!
Ingredients
- 2 whole eggs
- 120 g butter
- 100 + 40 g dark chocolate 70%
- 60 g milk chocolate
- 80 g blond sugar
- 40 g flour
- 125 g pecan nuts
- 2 pinches of fleur de sel
Steps
- Preheat your oven to 160°C.Butter and flour your mold or place a tightly fitted sheet of parchment paper in it.
- In a hot pan, toast the pecan nuts for a few minutes. Reserve.At the same time, break your chocolate into pieces (as a reminder, 100 g of dark chocolate and 60 g of milk chocolate) and melt with the butter in a bain-marie or in the microwave (30 seconds at 900W, then stir and repeat). heat in increments of 10 additional seconds if necessary).
- Then, in a salad bowl, mix the eggs and sugar using a spatula or whisk. Add the melted chocolate/butter mixture and mix well. Add the flour and fleur de sel. Mix again.
- Add the very lightly crushed roasted pecans and the remaining 40g of dark chocolate.
- Pour into the mold and bake for 20 minutes, no more, if you want your brownie to remain soft. Leave to cool to enjoy… Accompany, why not, with a scoop of vanilla ice cream for extra indulgence!
