By: Matt Chatfield

Fudge Brownies


1 ½ sticks butter, unsalted

4 ounces Belgian dark chocolate, chopped or chips

1 ½ cups sugar

4 each eggs

1 ½ teaspoons vanilla

2 Tablespoons unsweetened brut cocoa

½ teaspoon kosher salt

1 cup AP flour

1 cup pecan halves, chopped rough


Heat oven on Convection mode to 325 degrees F. Grease a 13 x 9-inch pan. In medium saucepan over low heat, melt butter. Add the chocolate and stir to melt. Turn off the heat, now add sugar, vanilla and eggs; blend well. Stir in flour, cocoa and salt; mix well. Add in the pecan pieces and stir. Pour into prepared pan. Bake for 30 minutes or until set. Cool for 30 minutes before topping with ganache.

Salted Ganache Icing

½ cup granulated sugar

2 tablespoons water

½ cup heavy cream

1 cup Belgian dark chocolate

2 tablespoons butter unsalted

2 tbsp flaky sea salt (Maldon’s is good)

To make the Ganache

  Pour water in a small saucepan and add the sugar. Bring to a boil, then cook over medium high heat ill sugar starts to turn a golden amber color. Turn off heat and add the heavy cream. Stir once the rapid bubbling has stopped. Add the chocolate and stir till smooth. Add the butter and stir till all is silky smooth. POUR over the pan of brownies to achieve the best even coverage, with a beautiful shine. Sprinkle the flaky sea salt on the ganache before it sets to ensure it sticks good. Refrigerate for several hours to set the crumb of the brownies, and solidify the ganache. When cutting, rinse knife with hot water to keep clean cuts.