If you do one thing this weekend, make these brownies; with brown butter delivering a deep nutty flavour, pecans adding a welcome crunch and dark brown sugar leaving you with a molasses hit, they 100% deliver on flavour and texture and are perhaps the most delicious brownies I’ve made to date (drops mic) (cringes).
Ingredients (makes 9-12 brownies)
- 250g butter, cubed
- 250g dark chocolate
- 100g dark brown soft sugar
- 100g golden caster sugar
- 3 eggs, plus 1 egg yolk
- large pinch sea salt
- 100g gluten free plain flour (I used Doves Farm)
- 100g chopped pecans
- 75g chopped white chocolate
- 75g chopped milk chocolate
Method (makes 9-12 brownies, depending on how hungry you are)
1) Preheat the oven to 180c. Grease and line a 22x22cm brownie tray.
2) Place the cubed butter in a saucepan and melt over a medium heat. Once completely melted, up the heat and allow the butter to foam until it smells nutty and reaches a deep golden colour. At this stage, remove from the heat and add in the chopped dark chocolate. Let it sit for a couple of minutes then stir briefly to create a smooth glossy mix. Set aside to cool a little.
3) While the chocolate mixture cools, place the sugars, salt, eggs and egg yolk in a stand mixer (or in a large bowl) and beat until very light and voluminous (it will pretty much double in size). This stage is well worth the effort- it will give you that classic cracked top.
4) Once the egg mixture is ready, pour the chocolate mix down the side of the bowl and fold in using a large metal spoon. Add the gluten free flour and do the same until you have a smooth, lump free batter. Now add the chocolate chunks and pecans and stir through to evenly distribute.
5) Tip the mix into the prepared tin and level off. Bake for 25-30 minutes.
6) When it’s ready, the brownie will have a flaky crisp top but will still be gooey and moist on the inside. Set aside to cool (completely) in the tin then remove, slice up and serve.