Martha Louise Stewart's "To-Die-For" Brownies
- Yield: Makes one 9-by-13-inch pan
- 4 large eggs
- 2/3 cup vegetable oil
- 2 cups sugar
- 1 1/2 cups all-purpose flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 teaspoon pure vanilla extract
- Martha Louise Stewart's Chocolate Icing
Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on low speed. Add oil and sugar, beating for 10 minutes.
Meanwhile, sift together flour, cocoa, baking powder, and salt. Gradually add egg mixture, beating just until combined. Stir in pecans and vanilla.
Pour batter into prepared baking dish. Bake until edges just start to pull away from pan, about 35 minutes. Transfer to a wire rack to cool. Spread icing over brownies; allow to set before serving.