Tuesday, August 18, 2009

Georgia Pecan Brownies

Not that I was thinking chocolate today or anything, but here is something that just may get you saying, darn that looks so good! I just have to make that! So hey...go and do it! Everybody will love you for it and when its done, bring me over some because I'm really hungry now to.

Georgia Pecan Brownies

Adapted-Virginia Willis; BON APETIT, Y’ALL

1 cup unsalted butter
2 cups sugar
1 1/2 cups all-purpose flour
1 1/4 cups dutch cocoa powder
1 1/2 teaspoons homemade baking powder
1 teaspoon fine sea salt
4 large eggs, room temperature
1 tablespoon homemade vanilla extract
12 ounces best-quality bittersweet chocolate, finely chopped
1 cup toasted pecan pieces
Preheat your oven to 350 degrees. Butter a 9×13 inch baking dish or pan with butter
In a saucepan, melt 1 cup of butter over medium heat; add the sugar and stir to dissolve. Keep mixture warm.
In a bowl, whisk together the flour, cocoa, baking powder and salt.
Add the butter mixture and stir to combine.
Add the eggs, vanilla extract, chocolate and the nuts.
Stir until the chocolate is almost all melted and the ingredients are combined. (This is a thick batter)
Spoon the batter into a prepared pan and spread the top to even the mixture in the pan.
Bake until set, 25 to 35 minutes.
Remove to a rack to cool.
Cut into pieces and serve.
Store into an airtight container for up to 3 days. Frankly, they won’t last 3 days!

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