4 tablespoons (2 ounces) granulated sugar
2 packed tablespoons (1 ounce) light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg white, at room temperature
2 cups (8 ounces) pecan halves
3 sticks (12 ounces) unsalted butter, cut into tablespoon slices
4 1/2 ounces unsweetened baking chocolate
1 1/2 cups (9 ounces) 60% cacao bittersweet chocolate chips
6 large eggs
1 1/2 cups (10.5 ounces) granulated sugar
1 1/2 packed cups (12 ounces) light brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups (6.8 ounces) all-purpose flour
3/4 teaspoon baking powder
- To make the candied pecans: Preheat oven to 350 degrees F. Line a half-sheet baking pan with a silicone baking mat. Place the sugars, cinnamon, and salt in a small bowl; whisk to combine.
- Place the egg white in a small mixing bowl; whisk until frothy. Add the pecans and stir. Sprinkle the sugar mixture over the pecans and fold in well. Turn the nuts onto the prepared sheet pan and spread into a thin layer with a spatula. Bake for 13 minutes, then turn the nuts over with a metal spatula and spread out again. Continue baking until the nuts are fragrant and the sugar coating is caramelized, about another 6 minutes. Transfer the pan to a cooling rack.
- To make the brownies: Maintain the oven temperature at 350 degrees F. Line a 9 x 13-inch baking pan with aluminum foil and lightly spray with nonstick cooking spray.
- In a small, heavy saucepan set over low heat, melt the butter, unsweetened chocolate and bittersweet chocolate chips, whisking until melted and smooth. Set aside.
- Using a large whisk, lightly beat the eggs in a large mixing bowl. Place the sugars and salt in a separate small mixing bowl, then whisk into the eggs just until combined. Whisk the melted chocolate mixture into the egg mixture until just combined. Whisk in the vanilla.
- Combine the flour and baking powder in a small mixing bowl. Sift onto the batter and stir in with a spatula until just combined.
- Place 1 1/2 cups of the candied pecans in the bowl of a food processor. Pulse until finely chopped but not ground into a paste. Sprinkle the ground pecans over the batter; fold until just combined. Pour the batter into the prepared pan and spread evenly with a small offset spatula. Place the remaining pecans evenly over the batter. Bake for 38 minutes, until a toothpick inserted near the center comes out with a few moist crumbs. Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes. Refrigerate for 7-8 hours or overnight. Cut into squares.