Best Classic Brownies
These brownies are not too cakey, not too fudgy, but just the right texture. The nuts are slightly toasted and placed on top to preserve their crunchiness and flavor. If placed in the batter, they become soft.
Preheat oven to 325°F [165°C].
Fit foil into a 13x9” [23 cm x 33 cm] pan and spray with non-stick coating or coat with butter.
Place flour, salt and baking powder in bowl and whisk to combine.
Melt the chocolate and butter in the microwave (45 seconds, stir, then another 30 seconds). Stir until fully mixed. Heat an additional 15 seconds if needed.
Add the sugar to the chocolate mixture and stir until blended.
Cool on a rack for 2 hours. Remove the brownies by the foil. Cut into 2” squares.
Spring ‘04 I made these, but almost doubled the amount of pecans on top. We thought they were perfect, so use the amount you prefer. The photo at right shows the double amount of nuts. Of course, if you don’t like nuts, simply leave them off. Walnuts or hazelnuts could also be used.
Winter ‘06 I made these in Spain where I cannot buy unsweetened chocolate.
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