Ingredients:

  • 1 stick (4 oz) Unsalted Butter, cubed (for base)
  • 4 oz Semi-Sweet Baking Chocolate (60% Cacao minimum), chopped
  • 1 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract (for base)
  • 1/2 cup All-Purpose Flour, sifted
  • 2 tbsp Unsweetened Cocoa Powder (Dutch process recommended)
  • 1/4 tsp Fine Sea Salt (for base)
  • 4 tbsp Unsalted Butter, melted (for topping)
  • 1/2 cup Light Brown Sugar, packed
  • 1/2 cup Light Corn Syrup (or Golden Syrup)
  • 1 Large Egg, room temperature (for topping)
  • 1 Large Egg Yolk
  • 1/2 tsp Vanilla Extract (for topping)
  • 1/4 tsp Fine Sea Salt (for topping)
  • 1 1/2 cups Pecan Halves, lightly toasted and cooled

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing the paper to overhang on two sides to create a sling. Lightly grease the exposed sides.
  2. Toast Pecans: Spread pecans on a dry baking sheet and toast in the oven for 5-7 minutes until fragrant. Set aside to cool completely.
  3. Make the Brownie Base: Combine 113g chopped chocolate and 113g butter in a heatproof bowl set over a simmering pot of water (or use a microwave). Stir until smooth and glossy. Remove from heat.
  4. Add Sugars: Whisk the granulated sugar directly into the warm chocolate mixture until dissolved. This step helps create the crackly crust.
  5. Introduce Wet Ingredients: Whisk in the 2 whole eggs, one at a time, until fully incorporated and the mixture is slightly thickened. Stir in 1 tsp vanilla extract.
  6. Fold in Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and 1/4 tsp salt. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
  7. Layer Base: Pour the brownie batter into the prepared pan and spread evenly. Set aside.
  8. Prepare the Pecan Topping: In a medium bowl, whisk together the melted butter, brown sugar, corn syrup (or golden syrup), 1 whole egg, 1 egg yolk, 1/2 tsp vanilla, and 1/4 tsp salt until smooth and uniform.
  9. Stir in Pecans: Fold the cooled, toasted pecan halves into the filling mixture.
  10. Assembly and Bake: Carefully pour the pecan filling mixture directly over the unbaked brownie base in the pan. Distribute the pecans evenly across the top.
  11. Bake for 35 to 40 minutes. The edges should be set, and the pecan filling should be golden brown, but the very center should still have a slight, gentle wobble.
  12. Cool Completely: Remove from the oven and place the pan on a wire rack. Allow to cool completely to room temperature (at least 2 hours) before slicing. This is crucial for the fudgy base and gooey topping to set properly.
  13. Slice and Serve: Use the parchment sling to lift the cooled brownies out of the pan. Slice into 16 squares using a sharp, warm knife.