Tuesday, February 3, 2009

Extra Nutty Brownies


Brownies come in all kinds, from cakey to fudgy and everywhere in between. Generally I prefer really fudgy brownies, practically fudge with a little flour thrown in. These are not that. I'll post a fudgy brownie recipe soon. In the meantime, these are still really good, I mean, how can you go wrong with brownies? These are moist and chewy but cakey around the edges, full of pecans and walnuts with a richness that begs for milk, with just a little extra vanilla and salt in the mix to really bring out the flavor of the nuts. You can add more nuts, like macadamias or almonds, or trade them all out for peanuts for a different flavor experience altogether.


Extra Nutty Brownies
Prep time 10 minutes, Baking 30 minutes.

4 1-oz squares unsweetened baking chocolate
1 cup granulated sugar
1/3 cup butter
2 tbsps strong coffee
2 large eggs
2 tsp vanilla extract
3/4 cup all purpose flour
1/2 tsp salt
1/3 cup pecans
1/3 cup walnuts

Preheat oven to 325º. Grease an 8" square baking pan with butter or cooking spray.
In a small sauce pan on low heat, slowly melt the butter, sugar, and chocolate, stirring constantly with a rubber spatula (preferably a heat-proof one). Pour into a medium bowl and stir in the eggs one at a time, then the vanilla. Add the flour and salt, stirring well, then add the nuts and stir them in. Pour into the pan and bake for 30-35 minutes. Cut into squares once they're cooled for cleanest edges. If clean edges don't matter to you, dig in as soon as the steam stops.

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