INGREDIENTS
- 4 ounces (113 grams) unsalted butter
- 6 ounces (170 grams) 70% chocolate
- 1 teaspoon instant espresso powder
- 3/4 cup (96 grams) all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1 cup (200 grams) granulated sugar
- 1 cup (128 grams) roughly chopped pecans
- 1/4 cup (32 grams) salted caramel sauce * see note
INSTRUCTIONS
- Preheat oven to 350°F/177°C. Line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper.
- To a microwave-safe bowl, add the butter. Microwave in 20 second increments until melted and hot.
- To a large mixing bowl add the chocolate and espresso powder. Pour over the hot, melted butter and stir until the chocolate is melted. Allow to cool for 5 minutes.
- To a separate bowl whisk eggs and sugar until sugar is dissolved and this mix has increased in volume and lighter in color, about 2-3 minutes. Whisk in flour and salt. Add the butter, chocolate and espresso mix well. Pour into the baking pan and top with an even layer of pecan pieces. Press the pecans slightly into the batter. Bake 30 minutes until the sides pull away from the pan and a toothpick comes out clean when inserted in the center.
- Remove the brownies from the oven and cool in the pan for 5 minutes.
- Lift the brownies from the pan using the parchment paper and set onto a wire rack. Drizzle the salted caramel sauce all over the top. If using not salted caramel sauce, sprinkle sea salt over the drizzled caramel. Allow to cool. Cut into 2-inch (5 cm) squares.
