Ingredients Jump to Instructions ↓

  1. Brownies:

  2. 1 1/2 cups butter, room temperature, divided

  3. 84 g chopped bittersweet chocolate

  4. 1 1/2 cups sugar

  5. 1 tsp. vanilla extract

  6. 1/2 tsp. salt

  7. 1 cup all purpose flour

  8. 3 large eggs

  9. 1 cup chopped toasted pecans

  10. Chocolate Sauce:

  11. 1 cup butter

  12. 1/4 cup brandy

  13. 2 tbsp. triple sec

  14. 3/4 cup dark corn syrup

  15. pinch salt

  16. 448 g chopped bittersweet chocolate

  17. 3/4 cup heavy or whipping cream

Instructions Jump to Ingredients ↑

  1. For Brownies:

  2. Preheat oven to 375 degrees. Grease a 9x13 inch baking pan. Combine 1/2 cup butter and chocolate in a small saucepan. Cook over low heat, stirring until smooth. Remove pan from the heat and set aside. Beat together remaining 1 cup butter, sugar, vanilla and salt in a large bowl until just combined. Add melted chocolate mixture and blend on low speed until just combined. Add flour. Beat in eggs one at a time. Stir in pecans. Pour brownie batter into the prepared pan and bake 30 minutes. Transfer brownies to a rack and cool completely.

  3. For Chocolate Sauce:

  4. Combine butter, brandy, triple sec, corn syrup, salt and chocolate in the top of a double boiler over simmering water. Melt without stirring. Remove from over water and stir in cream.

  5. To Serve:

  6. Cut brownies into squares and serve with sauce.


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