Classic Brownies
Classic Brownies are thick, chewy and intensely chocolaty.
Equipment
- 8 x 8-inch baking pan
- Double boiler
Ingredients
- 5 Tablespoons (2.5 ounces) unsalted butter, cut into small pieces
- 4 ounces bittersweet chocolate, coarsely chopped
- 2 ounces unsweetened chocolate, coarsely chopped
- ¾ cup (5.25 ounces) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon instant espresso powder
- ½ teaspoon Kosher salt
- ⅓ cup (1.67 ounces)all-purpose flour
- 1 cup (4 ounces) chopped pecans toasted
Instructions
- 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.
- Put the chocolates and butter in the top of a double boiler set over simmering water. Stir occasionally until the ingredients are just melted - you don't want them to get so hot that the butter separates. Remove the top of the double boiler.
- 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 prepared pan and smooth the top with the spatula.
- Bake the brownies in a preheated 325°F oven 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 them onto a cutting board. Cut into 16 squares, each about 2 inches. Serve at either room temperature or slightly chilled. Yield: 16 brownies.
Nutrition
Calories: 191kcalCarbohydrates: 17gProtein: 2gFat: 13gSaturated Fat: 5gCholesterol: 30mgSodium: 82mgPotassium: 107mgFiber: 1gSugar: 12gVitamin A: 145IUVitamin C: 0.1mgCalcium: 17mgIron: 1.5mg
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