MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Best Chocolate Brownies
Categories: Chocolate, Cakes, Cookies, Desserts, Nuts
Yield: 20 Brownies
10 tb Unsalted butter (140 g)
1 1/4 c Granulated sugar (250 g)
3/4 c Unsweetened cocoa powder
- (85 g); +2 tb
1/4 ts Salt
1/2 ts Almond extract
2 lg Eggs; cold
1/2 c A-P flour (65 g)
2/3 c Pecan pieces (80 g)
Set oven @ 325°F/160°C, with a rack in the lower 3rd of the oven.
Line the bottom of an 8" square baking pan with foil or parchment
paper in such a way as there is an overhang on two opposite sides
to make it easy to lift the brownies out when they're done.
Place the butter, cocoa, sugar, and salt in a medium-sized metal
bowl. Fill a large skillet halfway with water and bring to a bare
simmer. Set the bowl of the butter cocoa mixture in skillet of
simmering water.
Stir the butter cocoa mixture until the butter has melted and the
mixture is smooth and hot to touch.
Remove the bowl from the skillet and let it cool down a bit, from
hot to warm.
Stir in the almond extract. Stir in the eggs, one at a time,
beating strongly after each addition.
Once the batter is well mixed and shiny and thick, stir in the
flour. Beat for 40 strokes with a wooden spoon.
Mix in the pecans.
Pour the batter into the prepared lined pan and smooth the surface
evenly.
Bake 25 minutes at 325°F/160°C, or until a bamboo skewer or
toothpick inserted into the center comes out still a little moist
with the brownie batter. Cool completely on a rack.
When the brownies have completely cooled, lift up the sides of the
foil or parchment liner to remove them from the pan. Place the
brownies on a cutting board and cut into squares or rectangles.
Note: Recipe adapted from Epicurious, who sourced the recipe from
Alice Medrich of Bittersweet: Recipes and Tales from a Life in
Chocolate.
Recipe FROM:
https://www.simplyrecipes.com
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