Fudgy Chocolate Chunk Brownies With Pecans Food

CHOCOLATE PECAN BROWNIES

Steps:

• Preheat oven to 325°.
• Grease a 9-inch pan.
• In a small bowl, mix flour and baking soda.
• In a small saucepan combine sugar, butter and water.
• Bring to boil over medium heat: remove immediately from heat.
• Stir in 1 cup of chocolate morsels and vanilla until melted and smooth.
• Transfer mixture to a medium bowl and cool completely.
• Stir in eggs beating well.
• Gradually stir in flour until smooth.
• Stir remaining chocolate morsels and nuts into batter.
• Pour into pan.
• Bake until inserted toothpick is clean, 30-35 minutes.
• Place pan on rack and cool completely.

FUDGE BROWNIES

Steps:

• Preheat the oven to 350ºF (180ºC) and grease a 12-square brownie pan or 8-inch square pan.
• For the salt roasted pecans, melt the butter in a sauté pan over medium heat and add the pecans and salt. Stir and toast the pecans for about 8 minutes, until the pecans have a pleasant nutty aroma (the salt will not dissolve, but adds a nice crunch). Remove the pan from the heat and cool while preparing the brownies.
• Melt the chocolate and butter in a medium saucepot over medium-low heat, stirring until melted. Remove the pan from the heat and whisk in the sugar and brown sugar right into the pot. Whisk in the eggs one at a time, then whisk in the vanilla. Stir in the flour and cocoa powder until evenly combined.
• Count out 12 pecan halves and set aside. Roughly chop the remaining pecans and stir them into the brownie batter. Divide the batter into the bar pan, or spread into the 8-inch pan and arrange the reserved pecan halves on top. Bake for about 20 minutes, until the tops of the brownies lose their shine. If baking in an 8- inch pan, bake an additional 5 minutes. Cool the brownies for an hour before removing from the tin (and slicing, if baking in a larger pan).
• The brownies will keep in an airtight container for up to 5 days, and the brownies actually improve after a day.

FUDGY CHOCOLATE CHUNK BROWNIES WITH PECANS

Steps:

• Preheat oven 350ºF.
• Butter 13x9x2" glass baking dish.
• Melt first three ingredients in heavy medium-sized saucepan over low heat, stirring until smooth.
• Remove from heat and let cool 10 minutes.
• Sift flour, baking powder and salt into medium bowl.
• Using mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until just blended.
• Add melted chocolate mixture and beat until smooth.
• Add dry ingredients and stir just until blended.
• Fold in nuts and 6 oz coarsely chopped chocolate.
• Pour batter into prepared baking dish.
• Smmoth top.
• Bake until top looks dry and tester inserted into center comes out clean with moist crumbs attached, about 25-30 minutes.
• Transfer pan to rack and cool completely.
• Cut into squares and serve.
• **These brownies can be made a day or two ahead. Just cover, each square, with foil or in airtight container and store at room temperature.

FUDGY CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides. Butter the foil.
• Sift the flour, cocoa powder and salt into a medium bowl; set aside.
• Melt the butter and chopped chocolate in a large saucepan over medium heat, stirring, until smooth, about 4 minutes. Remove from the heat; let cool slightly, then stir in the sugar. Mix in the beaten eggs until combined. Stir in the flour mixture and 1 cup chocolate chunks until just combined.
• Pour the batter into the prepared dish and spread in an even layer. Sprinkle with the remaining 1/2 cup chocolate chunks. Bake the brownies until a toothpick inserted into the center comes out slightly moist, about 40 minutes. Transfer to a rack and let cool completely. Lift out of the pan, peel off the foil and cut into pieces.

FUDGY CHOCOLATE-CHUNK BROWNIES

Steps:

• Preheat oven to 350°F Butter 13 X 9 inch glass baking dish.
• Melt butter and 12 oz chocolate in medium saucepan over low heat, stirring until smooth.
• Remove from heat.
• Let cool 15 minutes.
• Sift flour, baking powder and salt in medium bowl.
• Beat together sugar, eggs, espresso powder and vanilla in large bowl until blended.
• Add melted chocolate mixture and beat until smooth.
• Add dry ingredients and stir just until blended.
• Fold in walnuts and 6 oz coarsely chopped chocolate.
• Pour batter into prepared pan.
• Smooth top.
• Bake until top looks dry and tester inserted into center comes out with moist crumbs attached, about 30 minutes.
• Cool completely before cutting.

FUDGY CHOCOLATE CHUNK BROWNIES WITH WALNUTS

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Melt first 3 ingredients in heavy medium saucepan over low heat, stirring until smooth. Remove from heat. Let cool 10 minutes.
• Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until blended. Add melted chocolate mixture and beat until smooth. Add dry ingredients and stir just until blended. Fold in walnuts and 6 ounces coarsely chopped chocolate.
• Pour batter into prepared pan. Smooth top. Bake until top looks dry and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to rack and cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.) Cut brownies into squares and serve.

GLUTEN-FREE FUDGY PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
• Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
• Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.