I’m sorry, but there was a typo in the title of this post. It was meant be called ‘Heaven.’ There really isn’t a more apt way to describe these brownies. They are easy to make, forgiving to baking time, rich in their chocolaty goodness, and simply delicious.
For those crazy persons who feel brownies are best sans nuts, the brownies don’t seam like they are missing anything. Nuts just add that little touch that take these from amazing to heavenly. By adding a little extra crunch, you get a burst of both flavour and texture in each bite which is a very good thing. Plus, these fall into the more fudgie as opposed to cake-like brownie category due to it’s thicker batter which means the nuts won’t fall to the bottom making a seemingly impenetrable barrier. Instead they evenly distribute themselves into every bite. YUM!
Makes ~16 brownies
- 1/2 cup unsalted butter
- 2 oz unsweetened chocolate chopped
- 1 oz semi-sweet chocolate chopped
- 2 eggs
- 1/4 cup white sugar
- 1 cup dark brown sugar
- 1 tsp vanilla extract
- 1 cup flour
- 1/8 tsp salt
- 1/4 tsp baking powder
- 1 cup chopped pecans (or macadamia nuts if you’re feeling exotic) if you want them. I think you do.
- Preheat your oven to 350F.
- Put water for your double boiler onto boil. I don’t have a double boiler so I get creative with big pots and sieves to make more of a steam boiler.
- Butter an 8 inch square baking pan or one of these AWESOME brownie pans (I know they are totally useless outside brownies and I know, I know, a double boiler would have been the smarter purchase, but don’t you just want one??) and line it with parchment paper. You’ll note in the pictures that I ran out of parchment paper and had to skimp a bit
- Mix together flour, salt, and baking powder.
- Whisk the sugars together with the eggs and vanilla.
- Melt the chocolate with the butter in the double boiler
- Once everything in the double boiler is nice and melted, turn off the heat and fold in the egg mixture until you get a chocolaty batter of even thickness.
- Next, and the flour and stir stir stir until everything is nice and combined.
- Now is the part when, if you are using nuts (and I hope you are!), you’ll stir in half of the nuts.
- Pour the batter into the pre-greased baking trays. Sprinkle the remaining nuts on top.
- Bake for 30-35 minutes until the top of the brownies start to crack and a toothpick comes out clean. Remember those brownies will continue to cook for a few minutes once they are out of the oven.
- Let the brownies cool on a wire rack or upside down muffin tins if you are lacking a wire rack. This part is pretty crucial to stop the brownies from overcooking once they are out of the oven and no one likes a dry brownie!
- Cut yourself a nice big slice of heaven and enjoy
- Repeat step 10. Or maybe this time, add some of that banana ice cream that I can’t stop going on about.