Massalina Bayou Brownie Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper leaving a 1–2 inch overhang for easy removal and lightly grease the parchment.

Melt butter and chocolate: In a heatproof bowl set over (but not touching) simmering water or in short bursts in the microwave (20–25 seconds at a time), melt the chopped bittersweet chocolate with 3 tablespoons butter, stirring until smooth. Remove from heat and let cool slightly (2–3 minutes).

Mix sugars and eggs: Whisk granulated sugar and light brown sugar into the cooled chocolate until combined. Add the eggs one at a time, whisking briskly after each until shiny. Whisk in the vanilla extract.

Add dry ingredients: Sift or whisk together the flour, cocoa powder, and a pinch of salt. Fold the dry mixture into the chocolate mixture with a spatula just until no streaks remain. Fold in chopped pecans if using.

Bake: Pour batter into prepared pan, smoothing the top. Bake 18–22 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (do not overbake to keep fudgy texture).

Cool slightly: Let brownies cool in the pan on a rack for 10 minutes while you make the pecan fudge topping.

Toast pecans (if not toasted): If your pecans are not toasted, warm a small skillet over medium heat and toast 1/2 cup pecans, stirring, until fragrant and slightly darker, 3–4 minutes. Remove from heat and chop coarsely.

Make fudge sauce: In a small saucepan over medium-low heat combine 2 tablespoons butter, 1 tablespoon packed light brown sugar, 2 tablespoons light corn syrup, and 1 tablespoon heavy cream. Whisk constantly until the butter melts and the sugar dissolves, about 2–3 minutes. Whisk in 1 teaspoon cocoa powder and a pinch of salt until smooth and glossy. Remove from heat and stir in 1 teaspoon vanilla extract.

Add pecans: Stir the chopped toasted pecans into the warm fudge sauce, reserving a tablespoon for garnish if desired.

Top the brownie: Immediately spoon the warm pecan fudge over the warm brownie in the pan, spreading gently to cover. The heat from the brownie will help the topping meld into the surface.

Final warm time: Return the pan to the oven for 2–3 minutes at 350°F just to set the topping slightly (optional). Remove and let rest 2–3 minutes.

Serve warm: Using the parchment overhang, lift the brownie from the pan and set on a cutting board. Cut into 4 equal squares while still warm. Place one warm brownie on each plate, top with a scoop of vanilla ice cream, and spoon any extra warm pecan fudge over the ice cream and brownie. Finish with a light pinch of coarse sea salt if desired.

Timing note: For best texture serve immediately so the fudge is warm and slightly pourable and the brownie is gooey beneath the topping.