Extreme brownies
This is my favorite brownie recipe. I make it almost nonstop. I always top the brownies with chocolate ganache — half of it poured on and the other half chilled, whipped and pooted out into rosettes. Between the brownies, which are very chocolatey, and the ganache, this is one intensely chocolate experience.
Ingredients
• 1 c. chopped pecans
• 2/3 c. (10 2/3 tbsp.) butter or margarine
• 2 (12-oz.) bags semisweet chocolate chips, divided
• 1 c. minus 2 tbsp. sugar
• 4 eggs
• 2 tsp. vanilla
• 1 c. plus 2 tbsp. flour
• 1 tsp. baking powder
• 1/2 tsp. salt
Directions
• Preheat the oven to 375 degrees. Lightly grease a 9- by 13-inch pan.
• Toast the pecans in a heavy frying pan over low-medium heat, about seven minutes, stirring occasionally, until they become fragrant and begin to color. Set aside.
• Melt together the butter and 1 bag (2 cups) of the chocolate chips. Pour the mixture into the large bowl of an electric mixer.
• Beat in the sugar, then the eggs (two at a time), and the vanilla. • Sift together the flour, baking powder and salt and briefly beat into the batter. Stir in the pecans and the remaining bag (2 cups) of chips. Bake about 30 to 35 minutes until a toothpick inserted in the center (try several places — you might hit a chocolate chip) comes out clean.