Cyril Lignac is widely regarded as France’s favorite pastry chef. If you’re a fan of The Great British Baking Show, he is France’s equivalent to Paul Hollywood on their version of the show called Le Meilleur Pâtissier. Cyril has made numerous television appearances, authored several cookbooks, and opened multiple restaurants. He co-created La Pâtisserie & La Chocolaterie Cyril Lignac alongside Pastry Chef Benoit Couvrand.
His brownie recipe yields very moist, rich brownies with a buttery texture that I love. He uses a blend of two types of chocolates to achieve a perfect balance of intensity and sweetness. Instead of using plain toasted pecans as many brownie recipes do, he incorporates caramelized pecans, a nod to France’s love for praline. If you're new to making caramel, be sure to check out Chef Zach's Notes below for some helpful information.
FOR THE CARAMELIZED PECANS
1/3 cup plus 1 Tbsp (80 g) sugar
1 Tbsp plus 1 tsp (20 g) water
1 1/4 cups (125 g) pecan halves
FOR THE BROWNIES
8 1/2 Tbsp (120 g) unsalted butter
2 oz (60 g) milk chocolate, preferably Valrhona Jivara 40% cacao
5 oz (140 g) dark chocolate, preferably Valrhona Caraïbe 66% cacao
1/4 tsp flaky sea salt
2 large (100 g) eggs, room temperature
3/4 cup (150 g) sugar
1/4 cup plus 1 Tbsp (40 g) all-purpose flour
Preheat the oven to 350°F (175°C). Place the oven rack in the center position.
Lightly grease an 8 by 8-inch baking pan with butter, a neutral-flavor oil, or cooking spray. Line the pan with parchment paper, ensuring the paper extends up the sides in order to be able to lift the brownies out of the pan once cooled. Lightly grease the top and sides of the parchment paper. Line a heavy-gauge baking sheet with a silicone baking mat and set it aside on a heatproof surface.
Make the caramelized pecans: In a small heavy-bottom saucepan, add the sugar and water. Run your finger through the sugar to moisten it completely with the water (avoid getting sugar on the sides of the pan). Set the pan over medium-high heat and bring to a boil. There is no need to stir the sugar, but if you do stir it, do so before it begins to boil to prevent crystallization; once it is boiling, do not stir it. Let the syrup boil until it reduces to a deep amber color, swirling the pan on occasion to ensure the syrup is caramelizing evenly. Immediately remove the pan from the heat and onto a heatproof surface and add the pecans. Using a silicone spatula or wooden spoon, immediately begin stirring the pecans to fully coat them in the caramel. Immediately pour them out onto the baking sheet with the silicone baking mat and press them down into an even layer using the spatula. Set aside to cool completely then roughly chop them.
Make the brownies: In a large heatproof bowl set over a double boiler or placed in a water bath, melt together the butter, chocolates, and salt. Do not let the mixture get hot, only warm enough to melt the chocolate. Set aside to cool slightly. The mixture should feel just above body temperature when the eggs are added (about 100°F/38°C)
In a separate bowl, vigorously whisk together the eggs and sugar until thoroughly blended and pale yellow.
Pour the egg mixture into the chocolate mixture and stir with the whisk to thoroughly combine.
Sift in the flour in two additions, partially blending after the first addition using the whisk then fully blending after the last addition. Once the flour disappears and is incorporated, stop mixing.
Add the chopped pecans and stir to combine.
Scrape the mixture into the prepared pan and spread it out evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center has a few moist crumbs attached to it.
Place the pan on a cooling rack and let cool for about 30 minutes. Carefully lift the brownies out of the pan using the edges of the parchment paper and set them on a work surface. Let cool for several more minutes. Loosely cover them with plastic wrap once they are almost at room temperature. Let cool completely. Using a large knife, cut the brownies into squares of desired size. Store in an airtight container.
Chef Zach’s Notes:
Homemade caramel can be a little nerve-racking if you are new to making it. Because caramel is ferociously hot, be sure to use a stainless-steel pan with a heavy bottom and a wooden spoon or silicone (not rubber) spatula that can withstand very high heat. I do not recommend using a cast iron pan, as cast iron heats very quickly and retains the heat too well, burning the caramel before you know it. Do not set the pan with the hot caramel onto any surface that cannot withstand high heat. Watch the caramel carefully as it develops to prevent it from burning. It is important to use a heavy-gauge baking sheet because the hot caramel will warp a pan that is thin and flimsy. Be careful to not get even the smallest amount of the hot caramel on your skin or else you risk a very bad burn.
My square baking pan is a dark metal pan. Dark metal pans can bake faster than light metal pans because of the way they reflect and absorb heat. If you are using a light metal pan, the baking time could be longer. Ovens also vary in how they bake, which impacts baking times across ovens. The toothpick test will be the best way to determine doneness. In my electric oven on conventional heat (not convection), 27 minutes is the perfect amount of time to ensure the brownies keep their super moist interior and flaky top.