My favorite recipe for the most gooey and fudgy chocolate brownies studded with chocolate chips and toasted pecans.
Preheat the oven to 375°F. Line an 8-inch square baking pan with parchment paper and spray with non-stick cooking spray.
Melt the butter and chocolate in the top of a double boiler placed over simmering water, stirring until completely smooth. Remove from the heat and set aside to cool.
Whisk together the eggs, sugar, and vanilla extract in a large bowl.
Whisk together the flour and salt in a small bowl. Whisk the melted chocolate and flour mixtures into the egg batter, mixing just until combined. Stir in the chocolate chips and pecans.
Pour the batter into the prepared pan and smooth the top. Bake for about 30 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let brownies cool completely on a wire rack.
Adapted from The Craft of Baking by Karen DeMasco.
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They’re good, but mine just would not set in the middle. The edges burned but the center was still a bit on the raw side. Maybe I’ll try them again at a lower temperature.
Used a glass 8×8 – maybe others will have some luck with different pans.
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