Chocolate pecan brownies

Chocolate pecan brownies

In this recipe, Chef Alexandre Bourdeaux adds extra taste and texture to one of the most popular baked treats on every pâtissier’s list by giving it a deliciously nutty twist.

For the brownie


  • 300g butter
  • 225g Callebaut 70-30-38
  • 240g whole egg(s)
  • 240g brown sugar
  • 150g flour
  • 240g roasted pecan nuts

For the salted caramel


  • 500g basic caramel
  • 3g salt


Melt the butter and chocolate together. Lightly whisk the eggs in a separate bowl, adding the sugar and then the chocolate mixture. Fold in the flour and roasted nuts. Pour into a tray and bake for 12 minutes at 180°C.
Melt the caramel and add the salt. Mix well and serve as a sauce over a scoop of coffee ice cream.

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