Dark, Rich, Nutty Chocolate Brownies
I could have called these triple chocolate brownies with double pecans because the nuts are featured as a crunchy add-in as well as binder in the form of pecan flour. (Ours was sourced from Oliver Farm). These are rich and chocolaty and hey, they are not cheap to make. You need unsweetened chocolate, semisweet chocolate and chocolate chips – and all those nuts! These would get a premium at bake sales but I would reserve them for good friends. They are also a bit fragile. The pecan flour leaves them a bit tender. Make sure to cool completely before cutting or they will fall apart. If they do crumble, simply place in a bowl, top with vanilla ice cream and hot fudge sauce. Oh Yes. If the recipe looks familiar, it is because it is based upon our Extreme Chocolate Brownies.
- ½ cup all-purpose flour
- ¼ cup pecan flour, such as Oliver Farms
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (6 ounces) semisweet chocolate morsels/chips
- 1 cup toasted pecan halves, finely chopped
- 8 ounces semisweet chocolate, finely chopped, such as Callebaut or Ghirardelli
- 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
- 3 ounces unsweetened chocolate, finely chopped
- 1 cup plus 2 tablespoons sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- Position rack in center of oven. Preheat oven to 350°F. Coat a 9 x 13-inch baking pan with nonstick spray; set aside.
- Whisk flour, pecan flour, baking powder and salt together in a large bowl. Stir in chocolate chips and all of the pecans to coat; set aside.
- Melt 8 ounces of chopped chocolate, butter and unsweetened chocolate in a medium bowl over simmering water or in a microwaveable bowl. Cool to lukewarm.
- In a large bowl, gently whisk together the sugar, eggs, and vanilla. Stir in the lukewarm chocolate mixture into the egg mixture and allow to cool to room temperature. Fold then stir in the dry mixture just until combined. Pour into prepared pan.
- Bake for 30 to 35 minutes, rotating pan front to back once during baking, until a toothpick inserted in the middle comes out with moist crumbs clinging. Do not over bake. Cool on rack. Cut into squares; best eaten within 3 days. Store in airtight container at room temperature in single layers separated by parchment paper or foil. May be frozen up to 1 month, double wrapped in plastic and then foil.
- I cannot stress enough how tender and delicate these can be. Take care when cutting and transferring to plates or storage containers to minimize crumbling or breaking.