If you are looking for a deep, rich brownie that really steps it up a notch or 5 from box brownies, this is your brownie. I made these the other day for an open house and they were a hit. Of course, the fudge frosting that was swirled on top probably added a couple of stars to the recipe, but even with just sugar sprinkled on top, they were scrumptious. The Rodelle gourmet cocoa just makes anything which calls for baking cocoa, extra special. (Maybe after this blog, Rodelle might think of hiring me to promote this fabulous stuff. Anyway, with the leftover squares, I am going to cut them up into bite size pieces and make a trifle out of them, layering with pudding, whipped cream and fudge and caramel sauces. But if you are wanting an easy, yet, decadent chocolate dessert for Christmas or NY Eve, this is it.
1 cup plus 2 tables softened butter
2 1/4 cups sugar
5 eggs (oh I forgot, don’t eat this before going to have cholesterol checked)
1/2 tables vanilla (Rodelle also makes a great vanilla)
3/4 cup plus 1 tables flour
3/4 cup plus 1 tables Rodelle Cocoa powder
1/4 tables salt (I used 1 teas)
1/2 cup semisweet chocolate chips
3/4 cup chopped pecans
Preheat oven to 350. Line a 9×13″ baking pan with parchment (I didn’t do this, I just sprayed the pan with Pam.)
Melt butter and sugar in a heavy saucepan on very low heat. Let the mixture slightly cool after butter has melted and pour into a large mixing bowl. Add eggs, gradually, mixing well. Add vanilla. Stir until combined.
Sift dry ingredients together and add to egg mixture, stirring gently and minimally. Add chips and nuts. Pour into prepared pan and bake about 35 minutes.In my oven it only took about 32. Do not over bake. As soon as they come out of oven, sprinkle with granulated sugar, or if you prefer, allow to cool and sprinkle powdered sugar on top. Cut into squares.
Makes about 12 large brownies or 24 small.