General Information
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 8
Ingredients
For the brownie batter
- 125g dark chocolate
- 125g caster sugar
- 75g flour (T65)
- 2 eggs
- 75g butter with Guérande salt crystals
- 50g roughly chopped pecans
For the cookie dough
- 165g flour (T65)
- 135g brown sugar
- 1 egg
- 1 teaspoon baking powder
- 120g softened butter with Guérande salt crystals
- 100g chocolate chips
Preparation
- Preheat the oven to 180°C. Butter or grease a 23cm square mold. For the brownie: Melt the chocolate and butter in a bain-marie, then stir in the caster sugar until smooth. Add the eggs one at a time, followed by the sifted flour and chopped pecans. Pour into the mold and smooth the top.
- For the cookie dough: Cream the softened butter and brown sugar with an electric whisk. Beat in the egg. Sift together the flour and baking powder, then fold in along with the chocolate chips. Scatter large crumbs of cookie dough over the brownie batter like a crumble topping.
Bake for about 20 minutes. For a melt-in-the-middle brownie, test with a knife—it should come out slightly moist. Cool completely before cutting into squares. Enjoy with a glass of cold milk for maximum delight.
Bon appétit!
