Brownies sans gluten à la farine d’amande, aux noix de pécan et au sel de mer

Ingrédients

• 150 g dark chocolate (at least 70%)
• 100 g unsalted butter
• 3 eggs
• 150 g granulated sugar
• 120 g almond flour
• 2 tbsp unsweetened cocoa powder
• Pinch of salt
• 80 g pecans, coarsely chopped
• Coarse sea salt, for topping

Préparation

1. 1

   Preheat the oven to 175°C. Line a square baking pan of about 20x20 cm with parchment paper.Melt 150 g dark chocolate (at least 70%) together with 100 g unsalted butter in a heatproof bowl set over a pan of simmering water. Stir until smooth and let cool slightly.Whisk 3 eggs with 150 g granulated sugar in a large mixing bowl until light and airy with a whisk, about 2 minutes.Pour the melted chocolate mixture into the egg mixture and stir well.Add 120 g almond flour, 2 tbsp unsweetened cocoa powder and a pinch of salt. Fold gently until the batter is smooth. Then fold in 80 g coarsely chopped pecans.Pour the batter into the prepared pan and smooth the top. Sprinkle a generous pinch of coarse sea salt over the surface.Bake 22 to 25 minutes in the middle of the oven. The top should look set but a skewer may come out slightly moist. Do not overbake, or they will become too dry.Let the brownies cool completely in the pan before cutting into pieces. Use a sharp knife and wipe it clean between cuts for neat slices.