Posted on July 14, 2011
I scrubbed the stove today. Then I made brownies. Not just any brownies, but these notorious brownies.
We should enjoy chocolate often, but in moderation. If you agree, and you seek the kind of brownie that gives you a chocolate head rush or a facial tick, I have your fix. This recipe is not kidding around. Keep them from your dogs, and probably your children, if you want them to sleep. You can leave out the nuts if you choose.
Adapted from the New York Times Cookbook by Craig Claiborne. This recipe has won many awards, contests, etc. But there also seems to be a few versions floating around the internet, claiming to be the NYT brownie recipe, but with different amounts of chocolate and butter. I dont think these would be so perfect with 3 more tablespoons of butter, and I used the actual cookbook on my shelf for this. So there.
4 ounces unsweetened chocolate
5 tablespoons butter
1 cup sugar
1/2 cup all-purpose flour (I use King Arthur)
1 tsp. Vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees. Grease an 8 x8 inch baking pan and line with parchment. Trim and grease parchment. Do not flour. In a small sauce pan, melt chocolate and butter together on low heat. Combine eggs and sugar until fluffy. Slowly add chocolate mixture to egg mixture, stirring constantly. Add flour, then vanilla and nuts. Bake for 25 minutes on center rack; knife should come out clean. Let cool in the baking pan, then turn out onto flat surface, like a cutting board. Cut into 16 squares. Arrange on serving plate, and sift powder sugar over them.