This was my first time making chocolate brownies from scratch…They are fast, easy and heavenly! The recipe is the second from Cookies Unlimited, by Nick Malgieri. As I stated in my last post (Checkerboard Butter Cookies) , Nick Malgieri was once the Executive Pastry Chef at Windows on the World Restaurantsin The World Trade Center NYC,* and has written many detailed and tutorial cookbooks on baking. His recipes are excellent, and I will keep an eye open for more from him.
I made this recipe twice. The first time I used 4 (extra-large) eggs, as the recipe called for, but the result was a bit too moist; although the flavor was excellent. A few days later, I made the recipe again, using 3 eggs. The texture was more to my liking. I also made half the pan without the nuts.
One other note, from America’s Test Kitchen, I researched the best chocolate for baking, and recommend Guittard. I purchased a few packages of the Extra Dark Chocolate Chips, which I used in this recipe. Good chocolate will make all the difference!
*Windows on the Worldwas a complex of venues on the top floors Floor 106 and 107) of the North Tower of the original World Trade Center complex.
- 2 sticks of unsalted butter ( If you use salted butter…reduce salt to 1/4 teaspoon)
- 8 ounces of bittersweet chocolate cut into pieces,
- 4 large eggs (I used 3 eggs…4 eggs will make this recipe very moist)
- 1 cup dark brown sugar, firmly packed
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 10 ounces or 2 1/2 cups of coarsely chopped pecans (I used 1.5 cups…and you can skip the nuts altogether)
- 9 x 13 x 2” pan
- NOTE: I used PAM non-stick spray, which worked just fine. The recipe calls for pan to be buttered and lined with buttered parchment paper or foil.
- Set a rack in the middle level of the oven, and preheat to 350°.
- In a saucepan, melt the butter over medium low heat.
- Remove from heat and add the chocolate. Let it stand for two minutes then whisk it until smooth. If the chocolate is not melted all the way, return the saucepan to very low heat and stir constantly, until the chocolate melts
- In a large bowl, use a rubber scraper to stir in one egg into the brown sugar. Make sure all lumps in the sugar are dissolved.
- Add the remaining eggs, one at a time, stirring each time with the rubber spatula in the same way.
- Stir in the granulated sugar, vanilla and salt.
- Stir in the chocolate mixture.
- Lastly, fold in the flour. Be sure not to overmix
- Fold in 2 cups of pecans.
- Pour the batter into the prepared pan and smooth the top with an offset spatula if needed. (I didn’t need to do this…batter leveled itself out nicely)
- Bake for at 350 Degrees F, for 30 to 35 minutes. (I baked for 42 minutes…wonder if my oven runs cool)