| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
European |
Choco4 |
16 |
servings |
INGREDIENTS
| 4 |
oz |
European bittersweet chocolate; finely chopped |
| 8 |
tb |
Unsalted butter; cut into pieces (1 |
|
|
; stick) |
| 1/2 |
c |
Granulated sugar |
| 2 |
lg |
Eggs; room temperature |
| 1/2 |
ts |
Vanilla extract |
| 1/4 |
c |
All-purpose flour |
| 1 |
pn |
Salt |
| 2 |
oz |
Peans; coarsely chopped |
|
|
; (about 1/2 cup) |
INSTRUCTIONS
"pure, moist, and intensely bittersweet" [This is super, like a chocolate
bar.] From Best-Ever Brownies by Rick Rodgers and Joan Steuer
Position a rack in the center of the oven and preheat to 350 degrees. Line
the bottom of an 8-inch baking pan with wax paper. Lightly butter and flour
the inside of the pan, tapping out excess flour.
In the top part of a double boiler, over hot, not simmering water, melt
chocolate and butter, stirring often, until smooth. Remove from heat and
let stand 10 minutes, until tepid. Whisk in sugar. One at a time, whisk in
eggs, then vanilla. Using a wooden spoon, stir in flour and salt, just
until blended. Stir in pecans.
Spread batter evenly into prepared pan and bake 20 to 25 minutes, until a
toothpick inserted 1 inch from the side of the pan comes out with a moist
crumb. (The center will appear quite wet.) Cool for 20 minutes on a wire
rack. Run a knife around the inside edge of the pan to release the brownie
from sides, and invert brownie onto a lightly buttered baking sheet.
Carefully peel off wax paper, invert again onto wire cake rack, and cool
completely. Using a sharp knife, cut into 16 squares. Wrap each brownie
tightly in plastic wrap.
Recipe by: Therese Cruz <mcruz@worldbank.org>
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