Chocolate Pecan Loaf with Browned Butter

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
2. Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant and slightly darker.
3. In a large bowl, whisk the browned butter with brown sugar and granulated sugar until combined.
4. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until the mixture is smooth and glossy.
5. Sift the flour, cocoa powder, baking soda, and salt directly into the wet ingredients. Fold gently with a spatula until no streaks of flour remain; do not overmix.
6. Gently fold in the toasted pecans and semi-sweet chocolate chunks.
7. Pour the batter into the prepared pan and smooth the top. Sprinkle the extra toasted pecans and flaky sea salt over the surface.
8. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.