🧾Ingredients

• 140 g Unsalted butter
• 160 g 70 % dark chocolate
• 150 g Brown sugar
• 50 g Granulated sugar
• 1½ tsp Vanilla extract
• 35 g Cocoa powder
• 3 large Eggs
• 90 g All‑purpose flour
• tsp Fine sea salt
• 85 g (optional) Pecans
• 1½ tsp (option) flaky salt

👨‍🍳Instructions

1. 1

   Butter, line with a parchment sling, butter the paper.

2. 2

   Melt & gloss – Over very low heat melt butter + chocolate. Off heat, whisk in cocoa. Cool 2 min.

3. 3

   Whip eggs & sugars – Beat brown + white sugars with eggs 4 min until thick and fluffy; beat in vanilla.

4. 4

   Fold – Stir in chocolate mixture. Sift flour + salt over top; fold until almost blended, then fold in ¾ of the pecans.

5. 5

   Bake – Spread batter, scatter remaining pecans (plus flaky salt if using). Bake 25 - 28mins at 350 °F ( for fondant heart) of up to 33 mins test