I must confess that I am not a big fan of brownies…maybe because they are usually overly sweet…on the other hand my husband loves brownies. As a matter of fact he stops quite frequently at the local bakery just to get a piece of brownie…I always think to myself, brownies usually are so simple to make and I could bake brownies that are less sweet with more nuts, this way I could satisfy him (he loves nuts) and me…
After searching many issues of Desserts Magazine, I decided to make a very simple recipe of brownie that was featured on the issue # 6…I made half of the indicated recipe, and yes, I did cut the sugar and increased the amount of pecan…in spite of cutting the sugar they came out sweeter than I expected, but much better than the store bought, and I love the extra pecans in it. No need to say, my husband loved it!
½ cup unsalted butter (1 stick)
¾ cup sugar
¾ cup all-purpose flour
½ cup + 1 tablespoons cocoa powder
¾ teaspoon baking powder
½ teaspoon salt
2 large eggs at room temperature
½ tablespoon vanilla extract
6 oz bittersweet chocolate, finely chopped
1 cup toasted pecan, pieces
Preheat oven to 350F and butter a 9 x 6 inch baking pan.
In a medium bowl whisk together the flour, cocoa, baking powder and salt. Set aside.
Melt the butter in a saucepan over medium heat and stir in the sugar to dissolves. Keep the mixture warm.
Add the warm butter and sugar mixture to the dry ingredients mix, 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 into a thick batter.
Pour the batter into the prepared pan and spread the top to even.
Bake for 25 to 35 minutes until set.
Remove from the rack to cool. Cut into pieces and serve. Store into an airtight container for up to 3 days.
Enjoy this simple recipe for brownie with a cup of coffee or tea!
Thank you for stopping by Simple Recipes [dot] Me and have a great week!