Preheat the oven to 350ºF/180ºC and grease 13×9 inch baking pan
For The Toasted Nuts
Melt the butter in a sauté pan over medium heat for about 5 minutes, until the pecans have a nutty aroma (the salt will not dissolve, but adds a nice crunch).
Remove the pan from the heat and cool while you prepare the brownies.
For The Brownies
Melt the butter and chocolate in a large saucepan over low heat, stirring until melted. Remove from heat.
Whisk in the sugar and brown sugar right into the pot and mix well until there is no sign of melted butter left. The mixture should be completely combined.
Whisk in the eggs & egg yolks one at a time, then the vanilla & salt. Mix well until completely incorporated.
With a wooden spoon, stir in the sifted flour and cocoa powder just until it is incorporated. It's important not to over mix the batter at this point. Fold in the toasted nut mixture.
Spread into the pan. Place the pan in the oven and set your timer for 25 minutes.
When the timer goes off, open the oven, pull the shelf out and gently shake the pan. If the brownie wobbles in the middle, it’s not quite done so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the pan.
Remove from the oven and cool the brownies for at least an hour before removing from the pan and slicing.
If you are outside the US or Canada, Please use the Metric recipe (by clicking the metric button above the ingredients in the recipe). Ingredients like flour and butter are different from country to country. The metric recipe not a conversion but a recipe that differs according to the ingredients available in your region (when I lived in the UK, I created the metric recipe using European ingredients). Happy Baking! *If you live in the US or Canada the ‘cups recipe’ was tested 15 different times using US ingredients until I got it perfect! Use good quality unbleached flour (with4-5g of protein) for the best result. Lower quality flour may not have the stability to set well.
For Perfectly Toasted Nuts
Nuts can burn easily, so watch them carefully.
You'll know the nuts are done when you start to smell their nutty fragrance, and they’ll look more golden in color.
For Perfect Brownies
Follow the instructionson mixing. Under and over-mixing at different stages can cause greasy or cake-like brownies. Follow the instructions and you'll have perfect brownies every time!
Using good quality ingredients. in a recipe is vital if you want great results and it makes a huge difference in flavor.
Always sift your cocoa powder as it's notoriously lumpy. If you add it straight to the batter, it’s nearly impossible to break up the clumps.
Use eggs at room temperature. Eggs combine better into the batter when at room temperature. They also mix more evenly. Your brownies will have a lighter texture and cook more evenly.
Mix your brownies by hand. Always mix by hand to achieve fudgy brownies. Use a whisk until you add the cocoa powder and flour and then switch to a wooden spoon.
Don’t over mix. When mixing in the flour only mix until combined. A few lumps are fine. Over mixing creates a cake-like brownie.