Salted Chocolate Brookies

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line an 18x18cm baking tray with parchment paper.

   Tip: Make sure to grease the parchment paper well.

2. 2

   Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.

   Tip: Don't forget to sift the dry ingredients.

3. 3

   In a large bowl, cream together butter and sugars until light and fluffy.

   Tip: Scrape down the sides of the bowl when needed.

4. 4

   Beat in eggs one at a time, followed by vanilla extract.

   Tip: Use room temperature eggs for best results.

5. 5

   Gradually mix in the dry ingredients until just combined.

   Tip: Don't overmix the batter.

6. 6

   Melt chopped dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Let the chocolate cool slightly before folding it into the batter.

7. 7

   Fold in melted chocolate and chopped pecans.

   Tip: Be gentle to avoid developing the gluten in the flour.

8. 8

   Transfer the batter to the prepared baking tray and smooth the top.

   Tip: Don't worry if the top isn't perfectly smooth.

9. 9

   Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.

   Tip: Let the brookies cool in the tray for 10 minutes before transferring to a wire rack.

10. 10

    While the brookies are baking, prepare the sea salt topping by mixing together flaky sea salt and salt.

    Tip: Use a small bowl to mix the toppings, so they don't get too compact.

11. 11

    Remove the brookies from the oven and sprinkle the sea salt topping evenly over the top.

    Tip: Use a spatula to spread the toppings evenly.

12. 12

    Drizzle with melted chocolate and sprinkle with additional flaky sea salt if desired.

    Tip: Let the chocolate set before serving.