Pecan Brownie with Cognac
99% chocolate and cocoa powder give the brownie a deep flavor and polyphenols, while eggs add protein and choline. Pecans increase the fat content and texture, so even a small piece feels dense and satisfying.
Melt the butter (90 g) over low heat, add the 99% chocolate (80 g), and stir until smooth. Mix in the vanilla (1 g) and let the chocolate base cool slightly.
Beat the eggs (150 g) with erythritol (60 g) for about 7 minutes, until the mixture becomes lighter and noticeably fluffy. Pour in the warm, not hot, chocolate-butter mixture and fold gently.
Add the sifted cocoa powder (30 g), coconut flour (10 g), and cognac (20 g). Mix with a spatula until the batter is uniform, transfer it to a 10 by 23 cm pan, and sprinkle with pecans (25 g).
Bake the brownie at 180°C for about 16 minutes, until a crust forms on top while the center stays slightly moist and still clings a little to a skewer. Do not overbake it, so the texture remains dense and fudgy.
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