It is so satisfying to have a good brownie with deep chocolate flavor, a crispy flaky top and a fudgy center, and if it comes with pecans, all the better!
Every time I see brownies, I try to imagine what they will be like, so the first thing I check for is how moist it looks. This trick almost never fails!
Making these brownies is very quick and easy. What can usually ruin a brownie is overcooking them. Contrary to what happens with regular cakes, a knife or toothpick inserted in the center should not come out completely clean, but almost clean, as if it still needed a little more baking time. In my opinion, this is the perfect cooking time!
There is really no need to garnish these brownies, but you can totally serve them with an ice cram scoop, whipped cream or dulce de leche. Personally, I love to have them plain at teatime or as desert.
You can also substitute the pecans for pistachios, and the result is equally delicious!
If you are looking for more chocolate recipes, you can also check out:
If you try out these Brownies, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
- 180 gr chocolate
- 150 gr unsalted butter
- 120 gr chopped pecans
- 3 eggs
- 300 gr white sugar
- 125 gr all-purpose flour
- Preheat oven at 180°C/350°F. Grease and flour a 22x22cm/9×9-inch baking tray, or line it with parchment paper.
- Melt chocolate and butter together in a bain-marie. Beat eggs and sugar until creamy. Add flour and beat for 1-2 more minutes. Add pecans and then the melted chocolate and butter mixture. Mix to combine.
- Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out almost clean.