Adapted from Joy of Cooking
|Happy Birthday to Joy|
|Attach Violets with Melted Chocolate Bits|
To honor my friend unconventional nature, I chose to add a combination of pecans and almonds to the brownies. This added an almost-familiar yet unexpected flair to the brownies. You might prefer sticking with one of type of nut. Or you may want to use walnuts. If you want to make half of the recipe with and half without nuts, check my tips for making half-nuts bar cookies.
It’s most important to cool the melted chocolate and butter before adding eggs, otherwise the eggs will start to cook and the brownies’ texture will be strange and heavy. It’s also best to have the eggs at room temperature and take the time to beat them thoroughly till fluffy and light. Eggs are the only leavening agent in (most) brownies, so fluffiness in the eggs adds lightness to the brownies. This is another dish that is always popular at potlucks. Enjoy!
makes 18 - 24
½ cup butter
5 oz. unsweetened chocolate
4 large eggs at room temperature
1 tsp. vanilla
¼ tsp. salt
2 cups sugar
1 cup flour
½ cup chopped pecans
½ cup chopped almonds
1 tsp. powdered (confectioner’s) sugar
¼ cup chocolate chips
Preheat oven to 350 degrees F. Butter 9” x 13” baking pan. If using stoneware pan, spray with cooking spray rather than buttering.
Put chocolate in microwavable bowl and heat for three 30-second intervals, stirring a bit in between. Add butter and microwave at 10-second intervals, stirring in between. When butter melts, keep stirring till chocolate melts. Cool mixture to room temperature (don’t rush this step).
Beat eggs until light and foamy with wire whisk or fork. Beat in salt and vanilla.
When chocolate mixture is cool, beat in eggs with wire whisk until well mixed and light. Beat in sugar about ½ cup or less at a time.
Sift in flour. With wooden spoon or spoonula, mix only until flour is just incorporated. Add nuts, if using, before mixture is uniform in color, and stir in only till evenly distributed.
Pour batter into buttered or sprayed pan. Bake at 350 degrees F for 25 – 35 minutes. When done, toothpick inserted will have a few fudgy crumbs clinging to it.
Cool bars completely before slicing.
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