Classic Brownies are fudgy and full of toasted pecans. They are simple to make and will convince you to never use a box mix again!
For some time, I’ve wanted to try Ina Garten’s Outrageous Brownies recipe, which makes a huge amount. Using the dimensions of the pan recommended for Outrageous Brownies and a little geometry, I concluded that my 8-inch pan would use 1/4 of that recipe. At the last minute, however, I decided not to use the Outrageous Brownie recipe but rather Dorie Greenspan’s Classic Brownie recipe from Baking: From my home to yours.
Ingredients for Classic Brownies
I used the following ingredients for the Classic Brownies: Unsalted butter, bittersweet chocolate, unsweetened chocolate, sugar, eggs, vanilla extract, instant espresso powder, salt, all-purpose flour and toasted pecans. The actual recipe calls for walnuts. However, I prefer pecans. especially when they are toasted
Making the Batter for the Classic Brownies
First, I prepared the baking pan by lining the bottom with parchment paper, and buttering the pan all over. Next, I placed the two chocolates and butter in the top of a double boiler over simmering water.
I stirred the mixture occasionally with a whisk until the chocolates and butter were just melted.
Then, I removed the top from the pan of water and whisked in the sugar.
Once the sugar was incorporated, I whisked in the eggs, vanilla, espresso powder and salt. Then I gently whisked in the flour, stirring only until it was incorporated. Finally, I folded in the pecans with a rubber spatula.
Finishing the Classic Brownies
I poured the batter into the prepared pan and smoothed the top with the spatula.
I baked the brownies in a 325° F oven. After 32 minutes, I removed the pan from the oven and placed it on a wire rack to cool to room temperature.
After the brownies were completely cooled, I turned them out onto the rack, peeled away the parchment paper and cut them into 2-inch squares. I ended up with 16 incredibly delicious brownies. I’ll never go back to the boxed brownie mix again. Yum!
Classic Brownies are thick, chewy and intensely chocolaty.
- 5 Tablespoons unsalted butter, cut into 5 pieces
- 4 ounces bittersweet chocolate, coarsely chopped
- 2 ounces unsweetened chocolate, coarsely chopped
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon Kosher salt
- 1/3 cup all-purpose flour
- 1 cup chopped pecans toasted for 8 minutes at 350° F
- Preheat oven to 325° F. Line the bottom of an 8-inch square baking pan with parchment paper; butter the parchment paper and pan sides with butter. Set aside.
- Set a heatproof bowl over a saucepan of simmering water. Put the chocolates and butter in the bowl and stir occasionally until the ingredients are just melted - you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water.
With a whisk, stir in the sugar. Don't be concerned when your smooth mixture turns grainy. One by one, whisk in the eggs. Add the vanilla and give the ingredients a vigorous whisking before gently stirring in the espresso, salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in the chopped pecans.
- Scrape the batter into the pan and smooth the top with the spatula.
- Bake the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool the brownies to room temperature.
- When the brownies are completely cool, turn out onto a rack, peel away the parchment paper, and invert onto a cutting board. Cut into 16 squares, each a scant 2-inches on a side. Serve at either room temperature or slightly chilled. Yield: 16 brownies