WE'VE MOVED

Hello!

Thank you for the amazing 8 years here at A Baked Creation, we can't thank you enough for the memories! But we've decided to move over to a new site - Sincerely, Syl. Please join us there for future posts on all the things you loved here!

Sincerely,
Syl

Thursday, March 12, 2015

Awesome Brownies

With a name like Awesome Brownies, the recipe has to deliver. And I think they do based on two accounts. 
1. I made these and tweeted about it - my coworkers expected brownies in the office the next day. 
2. I made these and packed them up for Howard to bring to work - his coworkers devoured them.

So now there's been a lot of grumbling on both sides. My colleagues are upset that I didn't bring them in and that they went to Howard's colleagues. Howard is now telling me that people are pestering him about when I'll be making more. 

I'm surprised, I thought they would be too rich and that the squares I cut were too big. This is moist, melty, gooey chocolate we're talking about. But the verdict was that the pecans helped lessen the sweetness and added a nice crunchy texture to each bite. 
Awesome Brownies
Recipe adapted from Good Food, Good Life
(Doesn't make enough brownies. Just kidding, makes about 20-24 brownies)

9 ounces of semisweet chocolate (or bittersweet, 61% cocoa or less)
1 stick and 3 tablespoons of unsalted butter
1 1/4 cup of sugar
3 large eggs
1 1/2 teaspoon of vanilla extract
1/4 teaspoon of salt
1 cup of all-purpose flour
1 1/2 cups of chopped pecans

Preheat the oven to 350°F and line a 9 x 9 baking pan with foil. Leave extra foil on the sides to provide as a handle to lift the brownies out when they're finished baking. 
Combine the chocolate a butter over a double boiler to melt. You're only supposed to use 6 ounces of the chocolate and save the rest to mix in after, but I dumped it all in! Let the mixture cool when the butter and chocolate are combined and smooth.
Whisk the sugar, eggs, vanilla, and salt. Whisk in the melted chocolate and butter mixture.
Fold in the flour and then half of the pecans (or 1 cup of pecans if you're following the recipe to a T).
Pour the batter into the lined baking pan (you should spray it with non-stick oil, I forgot) and sprinkle the remaining pecans (and 3 ounces of chocolate if you reserved some instead of melting all of it) on top. Bake the brownies for 28-30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Let the brownies cool in the pan.
Using the foil, carefully lift the brownie out from the pan. Use a sharp knife to divide it into squares. Store in an airtight container.

Yummm, just look at that top crust. I think that all brownies should have that shiny crinkle on top. Everything is awesome!
An update: I made them a second time. This time I brought them into my office. =)

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