Difficulty: Moderate (but not really)
Moderate? Yes, I suppose since it’s not as easy as dumping a mix into a bowl but who really likes those brownies anyway? (My husband does! But he admits these are better. ) I, for one, am not a fan. Once again, my complaint with anything boxed is the lack of true chocolate flavor, plus the structure and texture of box brownies is downright awful. They are mushy and taste commercial. Well, becuase they are commercial. This recipe is mildly adapted from whom I consider the gold standard; Cook’s Illustrated. Love them. Try these babies from scratch, I promise you’ll never go back. And if you do, you’ll regret it, or at least admit these are infinitely better. These are brownie perfection; chocolatey, moist and is neither cakey nor fudgy.
I wanted to get a better picture of the brownies cut and in their full delicious glory, but it was dark and we ate them. Yes, all of them, but not that night. We had guests to help us and then I never got around to it as we polished off the leftovers in subsequent days.
Makes 24 2-inch brownies (1 9×13-inch pan)
Note: Be sure to test the doneness of the brownies before removing from the oven. If underbaked (the toothpick has batter clinging to it), the texture will be dense and gummy (bad); if overbaked (toothpick comes out completely clean), the brownies will be dry and cakey.
Ingredients
1 cup pecans, chopped
1 1/4 cups flour
1/2 tsp salt
3/4 tsp baking powder
6 oz. unsweetened chocolate, chopped fine
12 TBS (1 1/2 sticks) butter, cut into 6 pieces
2 1/4 cups sugar
4 eggs
1 TBS vanilla
Directions: Heat oven to 325 degrees. Line 13×9 baking dish with foil both lengthwise and widthwise(perpendicular to each other), pusing it into the corners and up the sides of the pan, leaving some to hang over the edges so you will be able to easily lift the brownies out of the pan once baked. Spray with cooking spray.
Whisk flour, salt and baking powder in a large bowl and set aside. Melt chocolate and butter in a medium saucepan over medium-low heat, stirring occasionally until melted and smooth. Remove from heat and slowly whisk in sugar. Add eggs, stirring after each addition. Add vanilla. Pour warm chocolate mixture over flour and fold with spatula until batter is completely smooth. Pour batter into prepared pan and sprinkle top evenly with chopped nuts if using. (You should use them.)
Bake until a toothpick instered in the center comes out with a few moist and yummy crumbs attached, 30-35 minutes. Cool on wire rack until room temperature and then life brownies out of pan using foil handles. Cut into squares and serve. Or if you can’t wait, cool for 15 minutes or so, dig in and make a lovely brownie sundae or enjoy with a cold glass of milk. Delish!
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