Friday, May 24, 2013

The "Ultimate" Chocolate Brownie

If you like chocolate you will like this brownie!! It's a really dark chocolaty brownie that will satisfy even the  strongest chocolate craving you may have at the moment! It's a slight variation of my favorite Saucepan brownie but with almost triple the chocolate, and pecans. It's so rich you don't even need frosting.... Me and my hubby enjoyed ours while still warm from the oven with a glass of milk... but if you're a coffee drinker, I hear it's divine with an espresso to wash them down with --I took my leftovers to work the next day after I made them. You could also add a teaspoon of instant coffee to the batter if you like mocha flavored brownies.... This is a good recipe to share for dessert after your BBQ on Memorial day! Enjoy!!

The "Ultimate" Chocolate Brownie
1-1/4 cups all purpose flour
1 teaspoon salt
2 Tablespoons dark unsweetened cocoa powder
10- ounces (total) dark chocolate , broken into pieces (I used a 4-ounce dark chocolate (60% cocoa)  Ghirardelli  bar and then six (6) 1oz. squares unsweetened baker's chocolate)
1 cup (2 sticks) butter
1 teaspoon instant coffee or single serving envelope (if desired)
1-1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs
2 teaspoons vanilla
1-1/2 cups coarsely chopped pecans

Preheat the oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper (Have the piece big enough so it will hang over the sides, after they have cooled, you can remove the brownies from the pan by lifting them out with the extra parchment...that way it's easy to cut them into cute squares) or you can always spray the pan with a non-stick cooking spray.
In a medium size mixing bowl, whisk the flour, salt, and cocoa powder together, then set aside.
Place the chocolate, butter and instant coffee (if you are adding coffee) in the top of a double boiler. Heat the water in the bottom of the double boiler to simmering. Stir the chocolate and butter occasionally until it's melted and smooth. Turn off the heat and add the sugars to the chocolate, whisk to combine, then remove the top pan from the bottom pan of simmering water. (I move mine to a towel on the counter top).
Next whisk the eggs into the chocolate mixture one at a time, whisking in between each addition until each is is almost all the way incorporated in the batter. Add the vanilla and stir until combined.
Sprinkle the flour mixture and the nuts over the chocolate mixture and instead of whisking them in, use a rubber spatula to fold the flour  and nuts into the chocolate mixture until it's mostly combined. (you don't want to over mix the batter or it will be more cakey then brownie like).
Pour the batter into your prepared baking pan and gently smooth the top. Bake in the preheated oven for 25 to 30 minutes. Test after 25 minutes by sticking a toothpick in the center, if it comes out with just a few moist crumbs sticking to it they are done. Re-move from oven and let cool. Then lift from the pan and cut into squares. Enjoy!!!
(And I bet you can't eat just one!!! unless you make them huge pieces!)

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