Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) packed dark brown sugar
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1/3 cup (30g) Dutch-processed cocoa powder
  • 1/2 cup (65g) almond flour
  • 1/4 cup (30g) all-purpose flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) sea salt
  • 1/2 cup (115g) salted butter
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (60ml) heavy cream
  • 1/2 tsp (3g) flaky sea salt
  • 1 cup (125g) chopped pecans, toasted
  • 1/2 cup (85g) dark chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper.
  2. Combine melted unsalted butter and 150g dark brown sugar in a bowl until smooth; beat in eggs and vanilla extract until the batter is glossy.
  3. Sift in cocoa powder, almond flour, all-purpose flour, baking powder, and sea salt. Fold gently with a spatula until just combined.
  4. Pour batter into the prepared pan and bake for 20 minutes, ensuring the center still has a slight wobble.
  5. Prepare the salted caramel by melting salted butter and 100g brown sugar in a saucepan, stirring in heavy cream and flaky sea salt until thickened.
  6. Pour the caramel over the partially baked brownies and top with toasted pecans and dark chocolate chips.
  7. Return to the oven for the remaining 10 minutes of cook time.
  8. Allow the brownies to cool completely, then chill in the refrigerator for 1 hour to ensure clean cuts.