Brownies (3)
Brownies (3)
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Brownies (3)

20 MIN
30 MIN



  1. With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line the bottom of a 20-cm (8-inch) square pan with a strip of parchment paper and butter the sides of the pan.
  2. In a bowl, sift together the flour, cocoa powder, and salt. Set aside.
  3. In a double boiler, melt the chocolate with the butter. Let cool. Set aside.
  4. In a bowl, beat the eggs and sugar with an electric mixer until smooth, about 2 minutes. At low speed, add the dry ingredients. With a spatula, stir in the chocolate mixture and fold in the pecans.
  5. Spread in the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in the centre of the brownie comes out with lumps and not completely clean.
  6. Cool in the pan, about 2 hours. Unmould and cut into squares. 


There’s no mistake! It only takes a small amount of flour to make this very moist brownie.

Step 4
For a dense and sweet brownie, do not beat too much, avoid incorporating too much air.

Step 5
For a moist brownie, do not overcook the batter.


  1. My favorite ! Thank you . Can you tell us the size of the pan to cook them as it can makes lots of difference in the results Merci beaucoup

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