Prize Winning Pecan Brownies

The Dahlia Bakery Cookbook, © 2012 by Tom Douglas and Shelley Lance

Prize Winning Pecan Brownies

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    Ingredients

    3/4 cup unsalted butter, cut into chunks, plus more for the pan 1 1/2 teaspoons kosher salt
    4 ounces unsweetened chocolate, chopped 2 cups sugar
    2 ounces bittersweet chocolate, chopped 2 large eggs
    1 1/4 cups all-purpose flour 1 teaspoon pure vanilla extract
    1/2 teaspoon baking powder 1 1/2 cups roughly chopped toasted pecans

    directions

    Total:
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    • 1

      Preheat the oven to 350°F. Butter the pan, then line the pan with a 9-inch-wide strip of parchment paper that fits the bottom of the pan and up 2 of the sides with a little overhang. Butter the paper.

    • 2

      Put both chocolates and the butter in a heatproof bowl that has been placed over a saucepan of gently simmering water over medium heat. (The bottom of the bowl should not touch the water.) Adjust the burner to keep the water barely at a simmer. Melt the chocolate and butter, stirring to combine using a rubber or silicone spatula, then remove the bowl from the heat and set aside.

    • 3

      Put the flour, baking powder, and salt in a bowl and use a whisk to combine. Set the dry ingredients aside.

    • 4

      In a large bowl, whisk the sugar, eggs, and vanilla extract together until smooth. Then add the chocolate- butter mixture and whisk again until smooth. Add the dry ingredients to the chocolate-egg mixture, folding with a rubber spatula until well combined. Fold in 1 cup of the pecans.

    • 5

      Scrape the batter into the prepared pan, smoothing the top with the rubber spatula. Sprinkle the remaining 1 ⁄2 cup of pecans evenly over the top.

    • 6

      Bake until the top looks dry and a skewer inserted into the brownies comes out mostly clean with a few crumbs clinging and maybe just a small streak of batter, 38 to 40 minutes, rotating the pan halfway through the baking time.

    • 7

      Remove the pan from the oven and cool on a wire rack for about an hour before unmolding. (The brownies will be soft when they are warm but will set up as they cool.)

    • 8

      To unmold the brownies, run a small knife along the 2 sides of the pan that are not lined with parchment paper, then invert onto a large cake cardboard or a parchment- lined baking sheet so the brownies slide out of the pan. Invert again onto a large cake cardboard or parchment- lined baking sheet so the brownies are right side up. Cut the brownies into 12 bars (4 cuts by 3 cuts) or 16 bars (4 cuts by 4 cuts) using a serrated knife.

    notes

    1. Kosher salt is coarser than table salt. If you’re substituting table salt, be sure to cut the quantity of salt in half.
    2. Special equipment: 9-inch square baking pan

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