Super Natural Brownies with Pecan
Submitted by kew-t
Pecan brownies made with melted semi-sweet chocolate and a full cup of dark brown sugar for deep, fudgy texture and a shiny crackled top. A bakery-style brownie with toasted nuts.
YIELD
24 servingsPREP
15 minCOOK
45 minREADY
9 hrsThese brownies are the fudgy, dense, slightly chewy kind (the kind that sit somewhere between cake and confection). The chocolate flavor comes from melting eight full ounces of semi-sweet chocolate into the butter, not from cocoa powder, which is what gives them their deep, glossy, almost truffle-like center.
A cup of dark brown sugar (alongside the granulated) is the secret to the chewy texture. The molasses in dark brown sugar attracts moisture and keeps the brownies from drying out, while the white sugar on top dissolves into the eggs and helps form that crackled, shiny crust every brownie chaser is after.
Toasted pecans (or walnuts) folded in at the end break up the richness with a buttery crunch in every square. Bake, cool, and chill overnight before slicing for the cleanest cuts.
Pro Tips
- Melt the chocolate and butter in a double boiler over hot water, not direct heat. Direct heat scorches chocolate fast.
- Whisk the eggs and sugars vigorously before adding the chocolate. The aeration is what creates the iconic crackled top.
- Don’t overbake. Pull the brownies when the center is moderately firm but still soft to a gentle press; they continue cooking on the hot pan.
- Toast the nuts in a dry skillet for 5 minutes before adding to the batter. Untoasted nuts taste flat and waxy.
- Wait until the next day to slice. The brownies firm up overnight and cut into clean squares instead of crumbling.
Variations
- Add 1 teaspoon of espresso powder to the chocolate as it melts to deepen the chocolate flavor without making the brownies taste of coffee.
- Stir in 1 cup of chocolate chips along with the nuts for double-chocolate brownies.
- Sprinkle flaky sea salt over the top before baking for a sweet-salty finish.
Ingredients
Directions
Butter one 13-by 9-by 2-inch pan, and line it with buttered parchment or foil.
Set a rack at the middle level of the oven and preheat to 350℉ (180℃).
Bring a saucepan of water to a boil and turn off heat.
Combine butter and chocolate in a heatproof bowl and set over the pan of water.
Stir occasionally until melted.
Whisk eggs together in a large bowl, then whisk in salt, sugars and vanilla.
Stir in chocolate and butter mixture, then fold in flour.
Mix in optional walnut or pecan pieces.
Pour batter into prepared pan and spread evenly.
Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm.
Cool in pan on a rack.
Wrap pan in plastic wrap and keep at room temperature or refrigerated until next day.
To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board.
Turn cake right side up and trim away edges.
Cut brownies into 2-inch squares.
Serve brownies on their own or with ice cream and Hot Fudge Sauce.
Makes 2 dozen.
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