Martha came across the recipe for these incredibly moist and delicious brownies in a cookbook. As it turns out, the recipe was developed by Elisabeth Luard, who happens to be the mother-in-law of Frances Boswell, food editor at Martha Stewart Living.
- Yield: Makes 15 small squares
Source: Martha Stewart Living, October 2002
- 18 tablespoon (2 sticks plus 2 tablespoon) unsalted butter, plus more for pan
- 12 ounces best-quality bittersweet chocolate, coarsely chopped
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs
- 1 1/4 cups packed light-brown sugar
- 1 3/4 cups pecan halves, coarsely chopped
Preheat oven to 325 degrees. Butter a 7-by-11 1/2-by-2-inch baking pan. Line pan with parchment paper; set aside.
Combine butter and chocolate in a heat-proof bowl set over a pan of simmering water, and melt. Remove from heat, and let stand until cool. Sift flour and baking powder together into a medium bowl; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat eggs until thick and creamy, about 5 minutes. Gradually beat in sugar. Continue beating until mixture is thick and mousse-like and a trail is left on the surface when the whisk is lifted, about 3 minutes more. Gradually fold in the chocolate mixture, alternating with the dry ingredients. Fold in nuts.
Pour batter into prepared pan, and bake until top is cracked and center is just firm to the touch, 40 to 45 minutes. (The brownies should not have a cakelike consistency). Remove from oven, and let cool in pan.
Cut into squares in the pan before turning out onto a board.