Sometimes cooking is all about planning – selecting a recipe, writing a shopping list, procuring all the ingredients, and finally, the actual preparation and clean-up. But sometimes, it’s just about satisfying a sudden craving on a Saturday night — no pre-planning required. And that’s just what happened last weekend when @gregorytlee and I made Mocha Brownies with Toasted Pecans and Sea Salt.
It was approaching 8:30 but my yen for chocolate didn’t care the time of day. So I thought about a quick one-bowl recipe, grabbing my laptop for a speedy google search. One of the recipes that popped up was from the blog Smitten Kitchen — I noticed that she can prepare these brownies while her little one takes a very short nap which sounded like a perfect timetable for 8:30 in the evening.
I did a quick scan of my baking drawer and determined that we were in business. @gregorytlee jumped on the baking train with me and in less than 15 minutes the brownie batter was in the oven and we were cleaning up, anticipating a hot, chewy, chocolaty reward 30 minutes later.
Here’s how they came together. We started by following Smitten Kitchen’s recipe to a tee but ended up changing it along the way – deciding to toast some pecans and add them to the top along with a sprinkling of flaky sea salt. At the last moment we brewed a shot of espresso, adding in a half shot and balanced out the extra liquid with a bit of extra flour.
These brownies are light rather than dense and the extra flavor from the espresso, pecans, and salt made them the perfect foil for my Saturday night chocolate craving. I think you could increase the chocolate from 3 ozs to 4 or 5 for an even richer chocolate flavor. But my kids and their friends who taste-tested saw no reason to change a thing. They know I like honest feedback when I cook something, and they were quite certain these were fine just the way they came out. Thanks Smitten Kitchen for the inspiration and thanks @gregorytlee for the wonderful sous chef skills!
What’s your favorite way to satisfy a sudden and quite urgent chocolate craving? (an important question to ponder right before Valentine’s Day!)
Mocha Brownies with Toasted Pecans and Sea Salt
Ingredients
- 3 ounces unsweetened chocolate chopped
- 1 stick unsalted butter
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla I doubled her amount - @gregorytlee is a vanilla lover
- 1/4 teaspoon kosher salt or 1/2 teaspoon flaky sea salt + large pinch for topping
- 1/8 cup espresso (1/2 shot) I used decaffeinated
- 2/3 cup + 1/4 of all-purpose flour extra 1/4 cup if using espresso
- 1/4 cup toasted chopped pecans
Instructions
- Preheat your oven to 350 degrees. Line an 8 X 8 baking pan either with parchment paper overhanging on opposite sides or tin foil sprayed with baking spray or rubbed with softened butter.
- In a medium microwaveable bowl, place the chocolate and stick of butter and microwave either on a melt function or on full power in 30 second bursts, mixing after each burst. (You can also do this in a traditional chocolate boiler putting a bowl over a pot of boiling water but I am too lazy to do this and use my microwave). When the butter and chocolate are combined into a smooth glossy texture, you're ready for the next step.
- To that bowl of yummy looking chocolate, add the sugar and whisk it in until completely combined. Then whisk in the 2 eggs, 2 tsp of vanilla, kosher or sea salt, and espresso.
- Lastly, switch to a wooden spoon and stir in the flour until fully combined.
- Now pour the batter into your prepared baking pan. Then top with the nuts and a sprinkling of sea salt to your taste.
- Bake for 25 - 30 minutes (mine took 30) or until a toothpick comes out clean when tested.
Recipe Notes
Closely adapted from a Smitten Kitchen recipe
You may also like -
Chocolate-covered Matzo with Toasted Nuts and Sea Salt
Chocolate Trivia and Inspiration Just in Time for Valentine’s Day
Banana Chocolate Chip Loaf: A Picture is Worth 1000 Calories
Dairy Free Chocolate Truffles with Orange and Cardamom
Banana Chocolate Chip Muffins with Roasted Strawberries: Enjoying a California Fall
I’m Beth – a seasoned marketing professional, kitchen table storyteller, and enthusiastic food consumer. Hang out in my virtual kitchen and I promise to feed you recipes, stories, and lots of inspiration!
If I knew then what I know today I would have written down as best I could when she said a little of this and a little of that. Remember Beth when she baked and cooked for us in Pittsfield? Ah, them were the days.
Yes! I would crave anything grandma used to bake and cook. She was one in a million that way.
She would be very proud of all your efforts in the baking & cooking depts.
Just wish I had her recipes to learn from!
believe it or not I do not have a craving for chocolate that often. But looking at these brownies
I suddenly crave them. Any extras you can bring over?
How about if I were to mention Grandma’s babke – would that make you crave chocolate?
Ohhh Beth, I am drooling and have a sudden chocolate craving now! You and your son whipped up quite a decadent treat, and I like the changes you made (I’m a vanilla lover, too). Salt and chocolate go together just like coffee and chocolate … and you did both here! Love it.
Yes – we are lovers of the salt/chocolate combo around here – one of my favorites is the matzo with chocolate, toasted pecans, and sea salt for Passover. Now I can’t wait for the end of March!
Mmmm chocolate and sea salt and pecans! Though I’m not much of a mocha fan, I do find coffee always enhances chocolate recipes and these sound great. It would satisfy my late night chocolate craving for sure!
For a true chocolate overdose – how about a cup of your hot cocoa alongside? 🙂 (And if I was still in college, I probably would have them both for a post-study snack!)