These Autumnal brownies start with my usual base of good quality chocolate, rye flour and browned butter, but I’ve added a salted maple pecan crumble (for want of a better word) into them for a nod to Thanksgiving (I’m based in the UK but we’re adopting Thanksgiving flavours and traditions more every year!).
- 200g pecans
- 4tbsp maple syrup, I used Billingtons Amber Maple
- 250g unsalted butter
- 250g good quality dark chocolate (70%)
- 3 eggs, 1 egg yolk
- 100g light brown soft sugar
- 75g caster sugar
- large pinch of salt, plus more for finishing
- 100g rye flour
- Preheat the oven to 180c. Grease a large brownie tin and line with greaseproof paper.
- Place the pecans in a dry pan and toast for a few minutes, then add the maple and a pinch of salt and toss to coat. Stir for a few minutes on the heat until the nuts are sticky then tip onto a piece of greaseproof paper to cool.
- Once cooled, whizz the nuts into a rough crumb (it will be quite moist).
- Roughly chop the chocolate and tip into a heatproof bowl. Place the butter in a saucepan set over a medium heat and once melted, up the heat and wait for it to foam and smell nutty. Once you reach this stage, pour it over the chocolate. Leave it to sit for a moment then stir together to form a glossy mix.
- Meanwhile, whisk the eggs, yolk and both sugars until pale and voluminous (this is what gives you a glossy crisp top). Tip the chocolate down the side of the bowl and add the flour, then fold until everything is well combined.
- Tip half the brownie batter in the prepared tin, then evenly distribute the pecan crumb on top, followed by the remaining batter. Sprinkle with salt and bake for 25-30 minutes. When they’re ready, leave to cool completely then slice up and serve.