Friday, January 12, 2018


Recipe from Food and Wine


  • 2 sticks (1/2 pound) unsalted butter
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup pecans (4 ounces), coarsely chopped
How to Make It
Step 1    

Preheat the oven to 350°. Butter and lightly flour a 9-by-13-inch baking dish. In the top of a double boiler, melt the butter with the chocolate; let cool.
Step 2    

Meanwhile, in a large bowl, beat the eggs with the granulated sugar and brown sugar until thickened; beat in the vanilla. Using a rubber spatula, gently fold in the chocolate mixture until combined. Sift the flour over the batter and fold it in. Fold in the pecans.
Step 3    

Pour the batter into the prepared pan and bake for about 25 minutes, or until a tester inserted in the center comes out with moist crumbs attached. Let the brownies cool in the pan for 1 hour before

I didn't have butter so I used margarine.  I won't do that again.  At my sons suggestion I sprinkled 1tsp coffee grinds in the brownie mix.  It tasted good. 

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