(A)
140gm butter
80gm Valrhona cocoa powder
1/4 tsp sea salt
180gm raw sugar
1/2 tsp vanilla extract
2 large eggs, cold
66gm unbleached plain flour
100gm or more pecan nuts - chopped and lightly toasted
Pecan nuts - for topping
Method
Preheat oven to 170C. Line the bottom and sides of an 8" square baking tin with parchment paper, leaving an overhang on 2 opposite sides.
Heat (A) over a pot of simmering water (double boiling method). Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Set aside until the mixture is warm.
Stir in vanilla extract.
Using a 'K' beater, beat in eggs one at a time, beating well after each addition.
When the batter looks thick, shiny and well blended, add in the flour and beat until well combined.
Stir in the nuts to mix well.
Pour batter into the baking tin and top with some pecan nuts to decorate.
Bake in preheat oven for about 20 to 25 minutes or until a toothpick inserted into the center emerges slightly moist with batter.
Let the cake cool in the tin on a wire rack.
Once cooled, lift up the ends of parchment paper and transfer the brownie to a cutting board and slice into pieces.
Notes :
You can use other nuts you like.