Comments on: Brownies with Pecans and Fleur de Sel

By: Audrey

Audrey — Sat, 13 Jan 2024 15:33:01 +0000

In reply to Judy Guenther. Thank you so much, Judy! So glad you loved these bites of paradise as much as I do. It's incredible what fleur de sel can do for a sweet recipe. :)

By: Judy Guenther

Judy Guenther — Sat, 13 Jan 2024 15:18:13 +0000

Oh my gosh! These were just fantastic! I couldn’t stop eating them and I’m not usually big on sweets. They are not too sweet, and the Fleur de sel on top was a spectacular addition. I will be making them again (and I got my exercise in by creaming the sugar, butter, and eggs by hand).

By: Audrey

Audrey — Mon, 09 Aug 2021 10:48:52 +0000

In reply to Carolyn. Amazing, thank you for your feedback Carolyn.

By: Carolyn

Carolyn — Mon, 09 Aug 2021 02:57:13 +0000

Gorgeous flavour. I cooked for 40 minutes exactly but mine were also a bit crumbly. I will give 35 minutes next time. But I did get the lovely shiny crackly crust.

By: Audrey

Audrey — Fri, 06 Aug 2021 10:51:41 +0000

In reply to Grace Yeo. Hi Grace, thank you for your comment! I am sure your feedback is helpful for other readers. I LOVE Fleur de Sel so I usually have a heavy hand with it, but yes absolutely, feel free to adjust the quantity to better suit your taste. Thank you!

By: Grace Yeo

Grace Yeo — Fri, 06 Aug 2021 05:15:29 +0000

I only eat dark chocolate, usually salted chocolate. I was understandably excited to try this. As far as the consistency goes, this is the perfect brownie : delicately crisp outside, soft and chewy inside. Unfortunately, even though I adore Fleur de Sel, I felt the amount recommended hijacked the recipe rather than complimented it. Next time, I’ll cut the salt in half. Otherwise, superb recipe.

By: Audrey

Audrey — Sat, 31 Jul 2021 13:34:15 +0000

In reply to Marie Flude. Hi Marie! You can use both. for making brownies, I like how foil lines the pan very well and hugs it better than parchment... but parchment paper works well too. Happy baking!

By: Audrey

Audrey — Sun, 25 Jul 2021 10:11:10 +0000

In reply to Marie Flude. Hi Marie! These brownies should be quite fudgy and dense (as pictured). If they crumbled, it was likely because they were overbaked, which made they too dry. Every oven is different, so I suggest you bake them a little less long next time. The middle of the brownies should still be soft, and if you insert a toothpick in the middle, crumbs should stick to it (it shouldn't come out dry). I hope this helps!

By: Marie Flude

Marie Flude — Sun, 25 Jul 2021 07:05:01 +0000

Hi Audrey,

I made this brownie today and results, it all crumbled after the cooling time, what do you think happened?

Marie

By: Marie Flude

Marie Flude — Sun, 25 Jul 2021 01:56:45 +0000

Hello Audrey,

What difference does it make using foil instead of baking paper?

Thanking you for the great recipes

Marie