Double Chocolate Brownies

Double Chocolate Brownies

More poker night deserts!

There are so many brownie recipes floating around that it is hard to pick just one that I like best.  The basic brownie recipe is very simple with just a few ingredients, but then the chemistry of baking steps in and creates many exciting possibilities.  By making a few slight adjustments in ingredients and ratios of ingredients you can create brownies that are cakey or fudgey or thin or high or dense or moist, with or without nuts, with strong or mild chocolate flavor.

The recipe I made for poker night yields a dense chocolatey brownie with toasted pecans thoughout.  The guys loved the brownies and there were many comments about the texture and the deep chocolate flavor.  My kids don’t like brownies with nuts so I was able to keep the few leftovers for myself. 

Printable recipe

Double Chocolate Brownies

Adapted from a recipe by Robert Morocco

 

Ingredients

1 cup pecan pieces

5 ounces semisweet chocolate, finely chopped

2 ounces unsweetened chocolate, finely chopped

8 tablespoons (1 stick) unsalted butter, cut into pieces

1 cup sugar

2 teaspoons pure vanilla

1 teaspoon salt

2 large eggs, room temperature

¼ cup all-purpose flour

 

Method

  1. Preheat oven to 325 degrees.  Line a 9-inch square baking pan with foil and allow excess foil to hang over the sides.
  2. In a saute pan, over medium heat, toast the nuts about 3 to 5 minutes.  Stir frequently.  Keep an eye on the pan, as nuts will go from raw to toasted to burnt very quickly.  Let cool.
  3. Melt the chocolates and butter together.  The classic method is to melt the chocolate and butter in a metal bowl placed over a pot of shimmering water.  The easy way is to melt the chocolates and butter in the microwave on high for 30 seconds, stir and repeat until just melted and combined.
  4. Stir in the sugar, vanilla and salt.
  5. Beat in the eggs, one at a time.  The batter should have a slight shine to it.
  6. Whisk in the flour until the batter is smooth.
  7. Fold in the toasted nuts.
  8. Spread evenly in the pan and bake for about 40 minutes.  The top should look shiny and may be cracked.  A toothpick inserted in the center comes out with a few moist crumbs.
  9. Let the brownies cool in the pan.  To get smooth cuts, freeze the brownies for about 30 minutes.  Remove the foil and cut with a sharp knife.
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