A Real Brownie Brownie Recipe
A perfect balance of fudge & cake.
The pecans or walnuts go on top of the batter, during cooking, they get fragrant & have texture (inside the batter, they steam & get soft).
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- 1 1/4 c
- plain cake flour
- 1/2 tsp
- table salt
- 3/4 tsp
- baking powder
- 2 oz
- unsweetened baking chocolate bar (100% cacao), chopped fine
- 4 oz
- good bittersweet, 70%, dark chocolate bar, chopped fine
- 12 Tbsp
- butter, unsalted (1 1/2 sticks, softened)
- 2 1/4 c
- extra large eggs
- 1 Tbsp
- good pure vanilla extract
- 1 c
- pecans or walnuts, chopped medium
1Adjust oven to middle rack & preheat to 325*.
Spray a 13x9" baking dish with non-stick cooking spray or fit foil in baking dish, allowing excess to overhang, and spray foil with non-stick cooking spray.
2Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
3In microwave-safe bowl, melt chocolate & softened butter on 50% power for 1 minute. Stir well, then continue at 50% power, 15 second increments, stirring well before repeating. Do not let chocolate burn. It will continue to melt, while stirring.
4When chocolate is completely smooth, gradually whisk in sugar, add eggs, one at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth.
5Transfer batter to prepared pan; using spatula, spread batter evenly & into corners of pan.
Sprinkle the nuts(if using)on top of batter.
Bake until toothpick comes out with a few moist crumbs attached, 30-35 minutes(under-baked, batter is clinging to toothpick, over-baked, toothpick comes out clean.)
6Cool on wire rack for 2 hours and cut in baking dish or remove brownies, if using foil, by lifting foil overhang.
Store leftovers in airtight container.