Pecan Fudge Brownies
This recipe was provided by Everyday Food reader Melissa McMacken of Au Gres, Michigan. Her neighbors in the Midwest rave about this chocolate lover's dessert.
Everyday Food, September 2008
- Prep Time 25 minutes
- Total Time 1 hour, plus cooling
- Yield Makes 16
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 1 cup all-purpose flour, (spooned and leveled)
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 2 ounces unsweetened chocolate, coarsely chopped
- 1 ounce semisweet chocolate, coarsely chopped
- 1 cup packed dark-brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pecans, coarsely chopped
- Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides. Butter paper; set pan aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Place butter and chocolates in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat until smooth, 2 to 3 minutes, stirring occasionally. Remove from heat, and stir in sugars, eggs, vanilla, flour mixture, and half of pecans. Transfer batter to prepared pan; smooth top. Sprinkle with remaining pecans.
- Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Set pan on a wire rack; let cool completely. Using paper overhang, lift brownie onto a cutting board; cut into 16 squares.
If you like, cut the brownies into shapes with cookie cutters; save the scraps to crumble over ice cream, or freeze and use them later.
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