Greenwich Village Brownstone Brownies
Yield
24 servingsPrep
10 minCook
60 minReady
130 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
unsweetened chocolate
3 squares |
|
| 4 | tablespoons |
butter
softened |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ⅓ | cup |
light corn syrup
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 ½ | cups |
pecan halves
or large pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
unsweetened chocolate
3 squares |
|
| 6E+1 | ml |
butter
softened |
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 79 | ml |
light corn syrup
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 355 | ml |
pecan halves
or large pieces |
|
Directions
Preheat the oven to 350℉ (180℃).
Butter an 8 inch square cake pan.
Line the pan with wax paper.
Butter the paper; flour the pan.
Melt the chocolate in the top of a double boiler over hot water until smooth.
Remove from heat.
Beat the butter in a large bowl until light.
Beat in the vanilla, both sugars and the corn syrup.
Add the eggs, one at a time, beating thoroughly after each addition.
Slowly beat in the melted chocolate, the flour, the salt and 1 cup pecans.
Spoon the batter into the prepared pan.
Sprinkle the remaining ½ cup pecans over the top.
Bake until a toothpick inserted in the centre comes out fairly clean, about 1 hour.
Cool in the pan on a wire rack 30 minutes.
Cover the pan with another rack and invert.
Remove the pan and peel off the paper.
Invert back onto a wire rack and let stand until completely cool.
Chill the brownie cake for about 30 minutes before cutting into bars.
