Suzanne's Best Brownies
By armarcus1
1 Picture
Ingredients
- 10 T unsalted butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 T unsweetened cocoa powder
- 1/4 teaspoon salt2
- 2 tsp almond extract
- 2 cold eggs
- 1/2 cup all-purpose flour
- 2/3 cup pecan pieces
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Line the bottom and sides of an 8-inch square baking pan with foil of parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.
Step 2
Combine the butter, cocoa, sugar and salt in a medium heaproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter/cocoa mixture from time to time until trhe butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Step 3
Using a wooden spoon, stir in the almond extract. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with a wooden spoon. Stir in the pecans. Spread the batter evenly in the lined pan.
Step 4
Bake at 325 degrees Fahrenheit until a tester inserted into the center comes out just slightly moist with batter, 20-25 minutes. Let the brownies cool completeely on a rack.
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