Spiced Chocolate Brownie with Cayenne and Pecan Crunch

Cooking Temperature

• Bake brownies at 175°C (350°F) on center rack until edges are set and toothpick 2 inches from edge shows moist crumbs. Center should still jiggle slightly — overbaking results in dry texture.

Cross Contamination

• Pecan crunch is prepared in a skillet after brownie batter is mixed. Use separate utensils or clean skillet thoroughly to prevent allergen cross-contact if preparing other dishes simultaneously.

Allergen Warning

• Contains tree nuts (pecans), milk (butter), eggs, and wheat (flour). Store and serve away from allergen-free items. Clearly label when serving to guests.

Storage

• Cool brownies completely before storing. Wrap tightly in plastic wrap or place in airtight container. Can be stored at room temperature for 2 days, refrigerated for up to 1 week, or frozen for 3 months.

Handling

• Allow brownies to cool 15 minutes in pan on wire rack before lifting out. Use parchment overhang to remove safely. The cocoa-butter mixture must cool 5 minutes before adding eggs to prevent scrambling.

High Risk Population

• Eggs in batter are fully cooked during baking, but individuals with severe egg allergies should exercise caution. The slight jiggle in center indicates underdone center — those with compromised immunity should ensure center reaches safe temperature.