Chocolate brownie with a molten and crunchy pecan heart

Recipe for Chocolate Brownie with a melted and crunchy walnut heart

Hello! Let's prepare together one of those wonders that brighten your day. I'm talking about the Chocolate brownie with a molten and crunchy pecan heart, a dessert that combines that moist and almost liquid texture in the center with a top layer that crunches when you bite into it. It's ideal for when you want to treat yourself or impress the family without complicating your life. Let's get to work!

Preparation time

Getting organized is key in the kitchen, so here's the time breakdown so nothing catches you by surprise. Remember that patience, especially when cooling, is part of the success of this sweet.

• Preparation: 15 minutes
• Cooking: 25 minutes
• Total: 40 minutes
• Servings: 8 servings
• Difficulty: Intermediate

Ingredients

For this dessert to turn out perfect, we need to respect the quantities. Here is the exact list to achieve that dream texture.

Basic ingredients

• 150 g unsalted butter
• 200 g of dark chocolate (minimum 70% cocoa), chopped
• 1 cup of sugar
• 1/2 cup of muscovado or brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup of wheat flour
• 1/4 cup of unsweetened cocoa powder
• 1 pinch of salt
• 1 cup coarsely chopped walnuts

To complement and decorate (Optional)

• Vanilla ice cream
• Caramel sauce or hot chocolate
• Extra walnuts in crumble

If you don't have walnuts, you can replace them with chopped almonds or hazelnuts. If you do, make sure to lightly toast them before using them to enhance their flavor, although the classic will always be with walnuts. If you are looking for a different texture, similar to fudge brownies with walnuts, the type of nut does not alter the chemistry of the dough, only the crunch.

Utensils we will use

You don't need sophisticated equipment, with the basics you have at home we will achieve a professional result. The important thing is to have everything at hand.

• Small pot (for melting)
• Square pan (approx. 20×20 cm)
• Wax paper or parchment paper
• Large bowl
• Hand whisk or rubber spatula
• Sieve (for dry ingredients)
• Knife and cutting board
• Wooden skewer (to check doneness)

Preparation

Follow this step-by-step with care. The difference between a dry brownie and one with molten heart it's in the details and how we treat the mixture.

1. Preheat the oven and prepare the mold

   The first thing is to ensure the correct temperature.

   • Preheat your oven to 180°C. It's vital that it's hot when the dough goes in.
   • Take the square mold and lightly grease it.
   • Cover the bottom and edges with parchment paper; this will make our lives much easier when unmolding.
2. Preheat your oven to 180°C. It's vital that it's hot when the dough goes in.
3. Take the square mold and lightly grease it.
4. Cover the bottom and edges with parchment paper; this will make our lives much easier when unmolding.

5. Melt the chocolate and butter base

   We are going to create the fatty and flavorful body of our recipe.

   • Put the small pot over low heat.
   • Add the butter and chopped dark chocolate.
   • Stir gently and constantly until everything is melted, homogeneous, and shiny.
   • Remove from heat and let it cool down for a few minutes (until it loses its strong heat).
6. Put the small pot over low heat.
7. Add the butter and chopped dark chocolate.
8. Stir gently and constantly until everything is melted, homogeneous, and shiny.
9. Remove from heat and let it cool down for a few minutes (until it loses its strong heat).

10. Incorporate the sugars

    This step is the secret to that crispy top crust.

    • Pour the white sugar and brown sugar into the warm chocolate mixture.
    • Stir well with the spatula until you notice they are integrated.
    • Look for a silky texture; the sugar grains help create that characteristic structure.
11. Pour the white sugar and brown sugar into the warm chocolate mixture.
12. Stir well with the spatula until you notice they are integrated.
13. Look for a silky texture; the sugar grains help create that characteristic structure.

14. Add eggs and vanilla

    Here we emulsify the mixture to give it structure.

    • Add the eggs one by one.
    • Whisk vigorously after adding each egg so they don't curdle from the residual heat.
    • Incorporate the teaspoon of vanilla extract and mix well to enhance the flavor of the chocolate.
15. Add the eggs one by one.
16. Whisk vigorously after adding each egg so they don't curdle from the residual heat.
17. Incorporate the teaspoon of vanilla extract and mix well to enhance the flavor of the chocolate.

18. Mix dry ingredients

    We prepare the dry ingredients separately to avoid unwanted lumps.

    • In a clean bowl, use the sieve to sift the flour.
    • Also sift the cocoa powder and add the pinch of salt.
    • This aerates the flour and distributes the cocoa evenly.
19. In a clean bowl, use the sieve to sift the flour.
20. Also sift the cocoa powder and add the pinch of salt.
21. This aerates the flour and distributes the cocoa evenly.

22. Combine and add walnuts

    The moment to combine everything without losing the texture.

    • Add the dry mixture to the chocolate bowl little by little.
    • Use folding movements with the spatula; do not overmix, just until you no longer see white flour.
    • Add the cup of chopped walnuts and distribute them well throughout the dough.
23. Add the dry mixture to the chocolate bowl little by little.
24. Use folding movements with the spatula; do not overmix, just until you no longer see white flour.
25. Add the cup of chopped walnuts and distribute them well throughout the dough.

26. Bake

    The critical stage for the melting point.

    • Pour the batter into the prepared mold and smooth it with the spatula.
    • Bake for 20 to 25 minutes.
    • Watch the time: when inserting a toothpick into the center, it should come out with moist crumbs attached, not liquid, but also not dry and clean.
27. Pour the batter into the prepared mold and smooth it with the spatula.
28. Bake for 20 to 25 minutes.
29. Watch the time: when inserting a toothpick into the center, it should come out with moist crumbs attached, not liquid, but also not dry and clean.

To finish and serve

Once out of the oven, let the brownie rest in the mold for at least 15 minutes on a wire rack. This resting period settles the molten heart and prevents it from crumbling when cut. When it is warm, use the paper to remove it and cut it into generous squares. Serve each portion hot or warm, ideally accompanied by a scoop of vanilla ice cream that melts on top, and if you want an extra touch, a little caramel sauce. If you like to experiment with crispy textures on the surface, something similar to what we do in the brownie chocolate crumble nut, you can add some extra walnuts on top when serving.

Nutritional Information

Here's an estimate of what each little bit of happiness provides. Remember that these are approximate values per serving.

• Calories: 320 kcal
• Proteins: 6 g
• Carbohydrates: 42 g
• Sugars: 24 g
• Fats: 15 g
• Fiber: 3 g

Note: Percentages of daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your caloric needs.

5 keys to make it perfect

I've learned through trial and error that these details make the difference between a normal brownie and a spectacular one. I'm sharing them with you so you can succeed on your first try.

1. Precision in baking time

   It's the golden rule. One more minute in the oven can transform that magical, liquid interior into a dry cake. Know your oven and start checking at 20 minutes. We're looking for moisture, not raw dough.

2. Use good quality ingredients

   With few ingredients, chocolate is the absolute star. Use one with at least 70% cocoa. If you use bad chocolate, the result will simply be sweet, without depth.

3. Do not overmix the batter

   Once you add the flour, forget about beating vigorously. If you develop the gluten, the brownie will be tough instead of tender. Just mix until combined, gently, as if you were making some chocolate cakes delicate ones.

4. Refrigerate the batter

   A chef's trick: if you have time, leave the batter in the mold for about 10 minutes in the fridge before baking. The thermal shock helps improve the texture and enhances the fusion of flavors.

5. Final decoration

   For an impactful presentation, sprinkle a little edible gold dust or strategically place whole walnut halves before baking. Food enters through the eyes.

When is it ideal to enjoy it?

This brownie is a chameleon, adapting to almost any situation, but it shines especially in moments where we seek comfort. It's perfect for cold winter afternoons, accompanied by a blanket and a hot coffee. It's also the king of family celebrations; placing a tray of freshly baked brownies in the center of the table invites sharing and chatting.

If you have dinner with friends, serve it as dessert. Its intense flavor means that a small portion is enough to end the evening on a high note. Furthermore, it's an excellent gift; if you cut it and wrap it in pretty paper, you show homemade affection. For birthdays, if you want to vary from the typical cake, you can stack them or even combine them with other delights like turtle brownies to offer variety.

Comparison table

Sometimes we get confused among so many chocolate recipes. Here I show you how our protagonist compares to other options you might be considering.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how yours turned out, if you dared to change the walnuts for another ingredient, or if you discovered a new baking trick. Leave your comment and share your own little tricks! If you liked it, maybe you'll try something different later like a brownie chocolate crumble.

Culinary glossary

Sometimes we use strange words in the kitchen, but here I'll translate them into plain English so there are no doubts.

Temper

To allow a hot ingredient (like melted chocolate) to cool down until it's lukewarm, so it doesn't cook the eggs when mixed.

Folding movements

A gentle way of mixing, making circles from bottom to top with the spatula, so as not to remove air from the batter.

Sift / Sieve

To pass dry ingredients like flour or cocoa through a sieve to break up lumps and make them a fine powder.

Toothpick test

Test to know if it's cooked: you poke the center and see how the toothpick comes out. For brownies, we look for it to come out dirty but without liquid.

Bain-marie

Technique for gently melting chocolate by placing a bowl over a pot of boiling water, without the water touching the bowl.