Greenwich Village Brownstone Brownies

Recipe Ingredients

3 oz	85g	Unsweetened chocolate - 3 squares
4 tablespoons	60ml	Butter - softened
1/2 teaspoon	2.5ml	Vanilla
1 cup	198g / 7oz	Sugar
1/2 cup	80g / 2.8oz	Brown sugar - packed
1/3 cup	109g / 3.8oz	Light corn syrup
3		Eggs - large
1 cup	62g / 2.2oz	Flour - all purpose
1/8 teaspoon	0.6ml	Salt
1 1/2 cups	219g / 7.7oz	Pecan halves - or large pieces

Recipe Instructions

Preheat the oven to 350F.

Butter an 8 inch square cake pan. Line the pan with wax paper. Butter the paper; flour the pan. Melt the chocolate in the top of a double boiler over hot water until smooth. Remove from heat.

Beat the butter in a large bowl until light. Beat in the vanilla, both sugars and the corn syrup. Add the eggs, one at a time, beating thoroughly after each addition. Slowly beat in the melted chocolate, the flour, the salt and 1 cup pecans.

Spoon the batter into the prepared pan. Sprinkle the remaining 1/2 cup pecans over the top. Bake until a toothpick inserted in the center comes out fairly clean, about 1 hour. Cool in the pan on a wire rack 30 minutes. Cover the pan with another rack and invert.

Remove the pan and peel off the paper. Invert back onto a wire rack and let stand until completely cool.

Chill the brownie cake for about 30 minutes before cutting into bars.

Makes about 24 brownies

Source:
Cincinnati Enquirer

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.