Ingredients:

  • 115 g (8 Tablespoons) Unsalted Butter, cubed (for base)
  • 115 g (4 oz) High-Quality Dark Chocolate (70%+), chopped
  • 200 g (1 cup) Granulated Sugar
  • 2 Large Eggs, room temperature (for base)
  • 5 ml (1 teaspoon) Vanilla Extract (for base)
  • 90 g (3/4 cup) All-Purpose Flour, sifted
  • 30 g (1/4 cup) Unsweetened Cocoa Powder (Dutch-processed), sifted
  • 3 g (1/2 teaspoon) Fine Sea Salt (for base)
  • 55 g (4 Tablespoons) Unsalted Butter, melted (for topping)
  • 100 g (1/2 cup) Light Brown Sugar, packed
  • 120 ml (1/2 cup) Light Corn Syrup or Golden Syrup
  • 2 Large Eggs, lightly beaten (for topping)
  • 5 ml (1 teaspoon) Vanilla Extract (for topping)
  • 100 g (1 cup) Chopped Pecans
  • 50 g (1/2 cup) Pecan Halves (for decoration)
  • 1 g (1/4 teaspoon) Salt (for topping)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan completely with parchment paper, leaving an overhang on two sides to create a sling.
  2. Melt the brownie butter and chopped dark chocolate together using a double boiler or microwave until smooth. Remove from heat and let cool slightly (about 5 minutes).
  3. Whisk the granulated sugar into the melted chocolate mixture. Whisk in the two base eggs one at a time, ensuring full incorporation, then stir in the vanilla extract.
  4. Sift together the flour, cocoa powder, and salt in a separate bowl. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
  5. Pour the brownie batter into the prepared pan and spread evenly. Bake for 15 to 18 minutes. The edges should be set, but the center should still look slightly wobbly.
  6. While the brownies partially bake, prepare the topping: combine the melted butter, brown sugar, Golden Syrup (or corn syrup), and salt in a mixing bowl. Whisk until smooth.
  7. Whisk in the two lightly beaten topping eggs and vanilla extract.
  8. Fold in the 1 cup of chopped pecans.
  9. Carefully remove the partially baked brownie base from the oven. Gently pour the pecan topping mixture evenly over the hot brownie base.
  10. Arrange the 1/2 cup of pecan halves neatly across the top of the filling for decoration.
  11. Return the pan to the oven and bake for another 18 to 22 minutes. The topping should look set and caramelised. A toothpick inserted into the brownie base (not the filling) should have moist crumbs attached.
  12. Transfer the pan to a wire rack and allow to cool completely at room temperature for at least two hours before lifting the slab using the parchment paper sling and slicing into 16 squares.