Just because, we all need to indulge in a chocolate pecan brownie once in a while.
Brownies are so dense and fudgey that even one small piece is enough to satisfy us – well, most of us. Surprisingly enough, I’ve never made chocolate brownies prior to this post ;) I don’t know why, but it never crossed my mind to make brownies, squares, or bars (not that I have anything against them!). One day my mom brought back a huge bag of pecans and asked me to use it in my baking. Of course when it comes to baking, I’m always more than happy to oblige!
I was thinking of drizzling some caramel on top, but in the end I decided not to just in case it’ll be too sweet. Although I received good feedback for these brownies, next time I’ll probably add more chocolate (I shouldn’t have cut down on it). Using dark chocolate might be a good option as well; and oh, almonds! Almonds or even hazelnuts would be nice alternatives too!
Recipe
Makes 16 servings or 7 standard cupcakes portions
Ingredients
3/4 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup granulated sugar
1⁄3 cup butter
2 tablespoons water
1 (12 ounce) package semisweet chocolate morsels
1 teaspoon vanilla extract
2 large eggs
1/2 cup pecans
Directions
1. Preheat oven to 325°.
2. Grease a 9-inch pan.
3. In a small bowl, mix flour and baking soda.
4. In a small saucepan combine sugar, butter and water.
5. Bring to boil over medium heat: remove immediately from heat.
6. Stir in 1 cup of chocolate morsels and vanilla until melted and smooth.
7. Transfer mixture to a medium bowl and cool completely.
8. Stir in eggs beating well.
9. Gradually stir in flour until smooth.
10. Stir remaining chocolate morsels and nuts into batter.
11. Pour into pan.
12. Bake until inserted toothpick is clean, 30-35 minutes.
13. Place pan on rack and cool completely.
*recipe adapted from Baking.Food.com
