1 Cup butter
20 Ounces chocolate
1-1/2 Cups sugar
Pinch of salt
1 Cup flour
vanilla to taste
1 Cup toasted pecans/walnuts
(Optional: use 3/4 cup brown and 3/4 cup white sugar
Add a shot of espresso
Melt chocolate and butter in microwave bowl. Beat in sugar and salt
Beat in eggs add vanilla Mix in flour Mix in pecans. Pour into
rectangle cake pan that has been lined with tin foil and rubbed with
butter. Bake in oven at 350 for approximately 30 minutes. Do not over
bake. Should still be soft in the middle. Put into freezer immediately
for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap
Another Option. Both methods are good and I use them interchangeably.
Melt butter and sugar together over medium heat until the butter has
melted and the mixture is smooth. Add the chocolate and stir until
chocolate melts. Continuing stirring until the mixture is smooth.
Add one egg at a time and mix until each is well incorporated before
adding the next egg.
Add vanilla (and espresso if using).
Stir in flour and salt and mix well. Stir in the pecans or walnuts and
pour into prepared pan. Bake in a 350 °F for approximately 30 minutes.
Do not over bake. Brownies should be set in the middle but still
slightly soft. Place immediately in the freezer. When cold, remove
and cut into bars. Wrap each bar in plastic wrap and store in the