Dark Chocolate Brownies with Toasted Pecans and Sea Salt - Baker Bettie

Indulge in the rich and decadent Dark Chocolate Brownies with Toasted Pecans and a sprinkle of sea salt. This Baker Bettie recipe will satisfy your chocolate cravings and leave you wanting more!

Ingredients:

• 1 cup 2 sticks unsalted butter
• 2 cups granulated sugar
• 1 cup dark cocoa powder
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 cup toasted pecans, chopped
• Flaky sea salt, for topping

Instructions:

Start by heating the oven to 350F 175C

Clean and grease a 9x13-inch baking pan

Place parchment paper inside the pan

Melt the butter in a bowl that can go in the microwave

After adding the sugar, stir it in and heat it for another 30 seconds

Mix the dark cocoa powder into the butter and sugar until it is well mixed in

Mix the eggs and vanilla extract in a different bowl using a whisk

Mix this in with the cocoa, butter, and sugar until it's smooth

Add the sea salt, all-purpose flour, and baking powder to the wet ingredients and mix them well

Mix the dry and wet ingredients together slowly until they are just combined

Add the toasted pecans and mix them in

Spread out the batter in the baking pan that has been prepared

Bake in an oven that is already hot for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it but no wet batter

When you take the brownies out of the oven, sprinkle flaky sea salt on top right away

Before cutting the brownies into squares, let them cool all the way in the pan on a wire rack

Serve and have fun! Note: You can keep these brownies at room temperature for up to three to four days in a container that doesn't let air in