Maple Pecan Walnut Brownies with Praline Crunch

Steps

1. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang.
2. Spread the walnuts and pecans on a baking sheet and toast in the oven for 7 minutes until fragrant; let cool.
3. Make the praline topping: in a small bowl, stir 15 g of the melted butter with the maple syrup, 30 g of the brown sugar and a pinch (about 1 g) of the salt. Toss in the pecans and half of the walnuts until coated. Set aside.
4. Make the batter: in a large heatproof bowl, stir the remaining 100 g of melted butter (still hot) with 80 g of the chocolate chips until the chips melt and the mixture is smooth.
5. Whisk the remaining 140 g of brown sugar and all of the granulated sugar into the chocolate mixture.
6. Whisk in the eggs one at a time, then the vanilla, until glossy, about 1 minute.
7. Sift the unsweetened cocoa powder and the flour over the bowl, add the remaining 2 g of salt, and fold just until no dry streaks remain.
8. Fold in the remaining half of the walnuts and the remaining 40 g of chocolate chips.
9. Spread the batter in the pan and scatter the praline topping evenly over it.
10. Bake 28 to 32 minutes, until the topping bubbles and a toothpick in the center comes out with a few moist crumbs but no wet batter.
11. Cool in the pan on a rack for at least 1 hour so the topping sets, then lift out and cut into 12 bars.