We dedicate this post to those who are also on the “Easter all year round” team, but prefer to vary the chocolate flavor. The semisweet chocolate, for example, has between 50 and 60% cocoa in its composition and generally pleases all palates. Even more mixed in a simply easy and exaggeratedly delicious recipe.

Even if you do not fit the “chocoholic” profile, we suggest you try this perfect combination between the crunchiness of the shell and the softness of the dough in the same square.

Ingredients
300 g semisweet chocolate bar
250 g flour
350 g brown sugar
200 g butter with salt
4 eggs
150 g pecan nuts
½ tablespoon vanilla extract

Preparation method:
1. Preheat the oven to 170 °C (338 °F) for about 10 to 15 minutes to get it ready to bake the brownie.
2. In separate bowls, place the chopped chocolate and butter.
3. Place the flour and coarsely chopped nuts in the same container.
4. In another bowl, place the granulated sugar and eggs. Beat well with a whisk.
5. In a frying pan, add the butter and stir until it melts.
6. Add the chocolate and mix until the time is up.
7. Add the melted chocolate to the egg and sugar mixture and stir with the whisk. Mixing always, gradually add flour and nuts.
8. Add the vanilla extract to the dough and mix with the whisk.
9. Place the dough on the roasting pan and give it light taps to make it level.
10. Place the roasting pan in the oven for approximately 25 minutes or until the dough crackles. Serve it!

Add your personal touch: this versatile sweet goes well warm with tea in winter, or after coming out of the refrigerator as a cold dessert or snack in summer. Enjoy yourself.