A Perfect Brownie


It really is a perfect brownie. 


Perfection on so many fronts! I can’t tell you good these things are. So, I’m going to just post the recipe and let you decide for yourself. 


The Perfect Brownie


  • 1 cup pecans (toasted and chopped)
  • 1 1/4 cup flour
  • 1/4 t of Black Hawaiian Salt (or any good quality salt)
  • 3/4 t baking powder
  • 6 ounces semi sweet chocolate chips (we use Ghiradelli)*
  • 1/2 cup of Ghiradelli Sweet Chocolate. *
  • 1 1/2 sticks of butter
  • 1 1/2 cup of sugar
  • 4 large eggs
  • 1 T vanilla

* if you do not have chocolate chips and sweet ground chocolate, you can substitute 6 ounces of unsweet baking chocolate and add an additional cup of sugar. 


  1. Preheat oven to 325, rack center. Line a 13″ x 9″ baking pan with parchment paper. Spray with cooking spray. 
  2. Toast nuts and set aside. 
  3. Combine flour, salt, and baking powder  in a medium bowl. 
  4. Melt chocolate chips and butter. We use a microwave, but this can be done in a double boiler, or with a large bowl set over a  bowl of hot water.  When melted, remove from heat/microwave and gradually whisk in sugar and Ghiradelli sweet chocolate. Add eggs one at a time, making sure to whisk after each egg. Whisk in Vanilla.
  5. Slowly incorporate the flour mixture into the egg/chocolate mix by folding until it’s completely combined. 
  6. Pour into pan.
  7. Sprinkle with nuts. (mixing nuts into the batter makes them soggy–and leaving them on top allows you to make some of your brownies nut-free if you choose)
  8. Bake for 30-35 minutes. Fork test because baking times will vary greatly depending on your oven. Allow to cool before serving.



Recipe adapted from Cook’s Illustrated. 

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