Best Classic Brownies

Best Classic Brownies

Makes 24  2” squares

Source: CI 3/2004

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.

1

cup

pecans or walnuts, chopped (see note below))

4

ounces

113

grams

 

 

 

 

 

 

 

1

cup

cake flour

5

ounces

145

grams

tsp

salt

 

 

2.5

ml

tsp

baking powder

 

 

4

ml

 

 

 

 

 

 

 

6

ounces

unsweetened chocolate, chopped finely

6

ounces

170

grams

12

Tbs

butter (1 sticks) cut into 6 1-inch pieces

6

ounces

170

grams

 

 

 

 

 

 

 

2

cup

sugar

15

ounces

445

grams

4

large

eggs

 

 

 

 

1

Tbs

vanilla

 

 

15

ml

Preheat oven to 325F [165C].

Fit foil into a 13x9” [23 cm x 33 cm] pan and spray with non-stick coating or coat with butter. 
Toast the nuts in the oven 5-8 minutes until fragrant. Set aside to cool.

Place flour, salt and baking powder in bowl and whisk to combine.
Set aside.

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.
Add the eggs one at a time, beating after each.
Stir in the vanilla.
Add the flour mixture in 3 additions. Mix until fully blended.
Spread the batter into the prepared pan. Sprinkle with nuts.
Bake 30-35 minutes until toothpick comes out clean.classic brownies small2

Cool on a rack for 2 hours. Remove the brownies by the foil. Cut into 2” squares.

Note:

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.
I used:

  • the same amount (6 oz or 170 grams) of 70% dark chocolate,
  • reduced the sugar to 1 cups [370 grams] (to counter the extra sugar in the 70% chocolate),
  • added cup [25 grams] cocoa and (to intensify the chocolate flavor)
  • reduced the flour to 1 cup [115 grams] (to counteract the addition of the cocoa).

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