did i already mention that i love sugar? clearly brownies are no exception. i found this recipe when browsing the pages of a home magazine while waiting for our car to get cleaned. it looked so good. i tore out the page when no one was looking (so maybe i was a little overly paranoid, but i wasn't sure how this place rolled with their magazines- all of which in bold permanent marker bore their business name- and I really didn't want to deal with someone lecturing me about how i shouldn't be stealing pages from their magazines....i also didn't want them to make me give it back and lose my chance of making this mouthwatering recipe) and shoved it in my pocket in hopes to make it someday (i'd love to blame this craving on my pregnancy, but its really just the normal me). yesterday i finally got around to making it.
one word to describe: ohsoyummygooeydeliciousness
no exaggeration- my favorite brownie yet.
and SO easy to make.
a must try.
3/4 cup unsalted butter
4oz. unsweetened chocolate (I used Ghiradelli)
2 c. sugar
1 1/4 c. flour
4 large eggs
2 t. vanilla extract (I use the real stuff- Madagascar bourbon- I think it makes a difference but what do i know)
1 c. chopped pecans
1 bag chocolate chips (I like milk chocolate)
1. Preheat oven to 350. Line a 9X13 in pan with non-stick foil (hanging foil over edges).
2. In large glass bowl, heat butter and chocolate in microwave on HIGH for 2 minutes; stir until smooth. Let stand 3 min or so to cool slightly.
3. Whisk sugar, flour, eggs, and vanilla into the butter/chocolate mixture. Stir in pecans and 1/2 of the bag of chocolate chips. Transfer batter to prepared pan. Sprinkle remaining 1/2 of chocolate chips on top.
4. Bake at 350 for 35 minutes until top is dry to the touch. Let cool completely in pan on wire rack. Lift brownies from pan with hanging foil edges.
5. Cut brownies into small squares and devour with cold glass of milk.
this calls for a lot of chocolate chips (which I love) but if you want a little less chocolate gooeyness, don't put the chocolate chips on top. also, if you aren't a pecan lover, you could use walnuts, or don't use anything at all and I am sure they will still taste excellent (although I love it with nuts, and think next time i may even add more). the non-stick foil is genius and saves you from having to clean your pan afterwards, and the brownies slide right off the foil after you cut them.