This is a slightly tweaked version of the basic baker’s brownie recipe. Smaller pan and a touch of salt. If you like a dryer brownie, either cook them longer, or use a 13×9 baking pan.
What You Need
- 4 oz. Baker’s Unsweetened Chocolate, chopped.
- 3/4 cup unsalted butter.
- 2 cups sugar.
- 3 eggs.
- 1 tsp. vanilla.
- 1/2 tsp salt
- 1 cup flour.
- 1 cup coarsely chopped pecans, toasted.
Preheat oven to 350F.
In a double boiler, pot, or in the microwave, melt chocolate and butter. Transfer to bowl or stand mixer. Add sugar; mix well. Blend in eggs and vanilla. Stir in salt, flour and nuts.
Pour into parchment lined 8×8 or 9×9 square baking pan. Bake for 30-35 minutes .
Allow to cool completely before slicing. Put it in yo face!