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
Ingredients:
- 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.
Directions:
- Preheat oven to 325, rack center. Line a 13″ x 9″ baking pan with parchment paper. Spray with cooking spray.
- Toast nuts and set aside.
- Combine flour, salt, and baking powder in a medium bowl.
- 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.
- Slowly incorporate the flour mixture into the egg/chocolate mix by folding until it’s completely combined.
- Pour into pan.
- 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)
- Bake for 30-35 minutes. Fork test because baking times will vary greatly depending on your oven. Allow to cool before serving.
Enjoy!
Recipe adapted from Cook’s Illustrated.
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