Brownies is the one dessert I make when I don’t have much time. You only need a few minutes, a bowl and a whisk, and in less than an hour you can have a great chocolate dessert everyone loves.
These whole wheat brownies have sea salt in the batter and lots of pecan on top. It’s quick, easy to make and absolutely delicious!
Photo: Natalie Levin
Pecan and Sea Salt Whole Wheat Brownies
For the brownie:
- 200 grams dark chocolate 60%
- 150 grams (3/4 cup) butter
- 1/4 tsp. ground sea salt
- 170 grams (3/4 cup) dark brown sugar
- 3 large eggs (at room temperature)
- 70 grams (1/2 cup) whole wheat flour
- 25 grams (1/4 cup) finely chopped pecans
- 1/4 tsp. baking powder
For topping:
- 80-100 grams coarsely chopped pecans
- Some sea salt
- Preheat oven to 170c degrees and grease the pan.
- Chop the chocolate and place in a bowl. Add butter and melt together in the microwave or over double boiler until melted and mixture is smooth.
- Add salt and sugar and beat well until blended.
- Add the eggs one at a time, stirring between additions.
- Add flour, ground pecans and baking powder and mix just until incorporated. It is important to avoid over-processing that could harm the fudgy texture of the brownies after baking.
- Pour the mixture into the pan, and smooth the top.
- Sprinkle pecans evenly and a little sea salt.
- Bake for about 20-25 minutes or until set in the edges but slightly soft in the center.
- Cool completely at room temperature and cut to squares.
- Keep the brownies in a sealed box at room temperature up to 5-6 days.
- You can freeze the brownies in an airtight container up to one month.
- Instead of pecans you can use any other type of nut you like.
- Instead of whole wheat flour you can use all-purpose flour the same amount.
- Brownies are at their best at room temperature or slightly warm.
Photo: Natalie Levin