first up the plain brownies...though there is nothing plain about these...there is so much butter and chocolate in here the pan is heavy...trust me they taste great....make them for someone you love or want to impress or thank...or even say you are sorry.....i promise they will do the trick.
|just cut still a bit warm...goooey ooooooh|
1 2/3 cups soft unsalted butter (this is a lot of butter)
13 ounces best bittersweet chocolate (also a lot of chocolate)
6 large eggs (you get it ...lots of eggs)
1 tablespoon vanilla extract
1 2/3 cups sugar
1 1/2 cups all purpose flour
1 teaspoon salt
1 cup chopped toasted pecans
preheat the oven to 350. i use a pyrex 13x9 pan
|i spread a little butter on bottom and sides of the pan then stick the parchment paper to it|
nigella's directions say to melt the butter and chocolate in a heavy pan...i make a double boiler with a pyrex bowl over a pot of boiling water....dump in the soft butter and the chocolate and let them melt...mix them once in a while with a spatula until smooth. take if off the heat and let it cool a bit.
in the bowl of an electric mixer add eggs and sugar and vanilla and beat for a few minutes until fluffy and pale yellow. when the chocolate mixture has cooled for 5 minutes or so stir in about a 1/4 cup size scoop of the chocolate mixture into the egg mixture to temper it...mix it together into the bowl of the mixer on low...then add the rest of the chocolate and mix on low just until mixed. mix the flour and salt together in a small bowl then dump it into the egg and chocolate mixture and mix just until smooth..... chop the nuts add them in...then dump the whole thing into the parchment lined pan and in the oven for 25 to 28 minutes at 350.
|is it done yet?????|
|cut and cold from the fridge with a glass of 1% organic milk.....heavenly|