Brownies

Brownies of Love
  • 1 1/2 cup pecans, chopped and toasted
  • 1 1/2 cups +2 tablespoons unsalted butter
  • 12 oz semi-sweet chocolate
  • 1 oz bitter-sweet chocolate
  • 4 large eggs
  • 3 large egg yolks
  • 1 cup powdered sugar
  • 3/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 3 tablespoons light corn syrup
  • 1 tablespoon vanilla extract
  • 2 1/4 cups AP flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/3 cup whole milk
  • Preheat oven to 300 degrees
  • Using a baking sheet, toast pecans for about 12 minutes and remove from oven
  • Immediately add 2 tablespoons of butter to pecans and stir together; set aside
  • Butter or spray a 13 x 9 pan
  • Line pan with parchment, making sure that parchment overlays long side of pan
  • Butter parchment and set aside
  • Place chocolate and 1 1/2 cups of butter in a heat-safe bowl over a saucepan of simmering water
  • Stir occasionally until chocolate has melted; set aside
  • In a large bowl, beat whole eggs until combined
  • Add yolks, all 3 sugars, corn syrup, and vanilla to beaten whole eggs and stir until well combined
  • Add chocolate mixture to egg mixture, stir to combine
  • In a small bowl, combine dry ingredients then add to chocolate batter
  • Stir in milk and gently fold in pecans
  • Pour batter into prepared pan
  • Bake about 1 hour or until brownies begin to pull away from edge of pan
  • Cool completely in pan
  • Remove from pan, fold extra parchment over brownies, wrap in plastic wrap and refrigerate overnight
  • Invert brownies right side-up onto cutting board
  • Trim edges and cut into small squares
  • Indulge yourself and your sweetie!
 
 
Source: adapted from Bakewise by Shirley Corriher
 
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