I am always looking for amazing desserts, light and Trends. But sometimes, I feel like returning to the classics. But in this case, I'm going after the idea and adding calories, As with the melting brownie but wish to crunchy caramelized pecans… A pure delight reserved for true gourmets. After THE chocolate cake, the Milk chocolate cake and the Melting chocolate and salted butter caramel cake, it comes with flavor complete my collection of chocolate cake.
- 125g pecan
- 200g cooking chocolate
- 120g salted butter
- 3 eggs
- 120g sugar
- 1 tbsp vanilla sugar
- 3 tbsp plain flour
- 200g sugar for the caramel
Pre-heat the oven to 180°C/Gas 4.
Prepare the caramel: Put 200g of sugar in a saucepan and heat over medium heat. Do not stir. The sugar will begin to dissolve and become liquid, to become an amber liquid. Pour the caramel over the pecan nuts and stir quickly so that the nuts are well coated. Place the pecans flat on parchment paper and let them harden. When the caramel has cooled, crushed into pieces.
Prepare brownie batter: Melt salted butter and chocolate in a bain-marie (place the bowl over a pan of simmering water and leave until the chocolate and butter melts). In a bowl, beat the eggs, sugar and vanilla sugar until the mixture blanchisse.Verser butter and melted chocolate, stirring. Add 3 tablespoons of flour and whisk until a you get a homogeneous mixture. Add the pieces of caramelized pecans and stir gently to spread them in the dough.
Pour the dough into a greased square or rectangular mould (or you can line it with foil or baking paper). Bake 20 minutes at 180 ° (no longer for the brownie is soft).
Cool and serve in squares with possibly a scoop of vanilla ice cream.