Pecan Brownies

Christmas always brings out the baker in me and when I baked in the previous years, I always chose recipes that required some effort. This year, though, my five month old keeps me really busy that I have to choose simple recipes to fill my gift boxes. Enter the humble brownie — satisfying, uncomplicated, and unpretentious — a favorite the world over.

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This brownie is lifted straight out of Nick Maglieri’s Cookies Unlimited. For the most beautiful slices, cool the brownies in the pan after baking and refrigerate for at least 4 hours before slicing (if you can wait that long). I especially love this sweet nutty recipe in 1″ pieces, but nothing should stop anyone from having a giant 3×3!

Recipe

8 oz unsalted butter

8 oz bittersweet chocolate

1 c brown sugar

1 c white sugar

1/2 t salt

2 t vanilla

4 eggs

1 c all purpose flour

10 oz chopped pecans

Preheat oven at 350 degrees F and butter and flour a 9×13 inch baking pan.

Chop the chocolate and butter into little pieces and melt over a double boiler. Add the sugars, salt, and vanilla and mix well. Add the eggs 1 at a time beating well with a wooden spoon between each addition then fold in the flour and pecans until just incorporated.

Pour the batter into the prepared pan and bake for 25-30 minutes or until a tester inserted in the center comes out clean. Remove from the oven and cool at room temperature before refrigerating for 4 hours. Slice into bars and stuff your Christmas goodie bags!

0 thoughts on “Pecan Brownies

  1. I love fudgy brownies! These look so yummy 🙂 I still have 2 bags of pecans that I need to use, will try your recipe! Which bittersweet chocolate brand would you recommend? 🙂

    1. Ooh, that’s tricky. I admit to using just a generic chocolate compound from the local baking supply store. But you know what, I’d do anything to get my hands on Scharffen Berger or Callebaut 😀

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