Fudge Pecan Brownies
For somebody who bakes as much as I do – I made orange sour cream cupcakes last weekend, and should really post that – the fact that I don’t, or didn’t have a Reliable Brownie Recipe is downright weird. So I spent the last couple of days looking for one, and now I have a Reliable Brownie Recipe.
Score.
This is a slightly modified version of the King Arthur Flour fudge brownie recipe, and its rich, moist, chocolatey, and not too sweet. I didn’t add the chocolate chips they called for (used pecans instead) and I’m glad, because I think that would have been too much chocolate for me. This makes a square pan, which is more than enough for me; the original makes a 9×13 pan’s worth.
1/2 C (1 stick) butter
1 1/4 C sugar
2 large eggs
3/4 C dutch process cocoa
1/2 t salt
1/2 t baking powder
1/2 T vanilla extract
3/4 C AP flour
1 C chopped pecans
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it.
Crack eggs into a medium-sized bowl and beat with cocoa, salt, baking powder and vanilla until well combined. Remove sugar mixture for heat and add to cocoa mixture, beating again until the batter is smooth.
Add flour and nuts and combine, then spread into a square pan and bake for 30 minutes at 350°F, or until a knife inserted into the center comes out clean.
Highly recommended with vanilla ice cream or a tall glass of milk.