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Ingredientes
- 4 ounce European bittersweet chocolate, finely minced
- 8 Tbsp. Unsalted butter, cut into pcs (1 stick)
- 1/2 c. Granulated sugar
- 2 lrg Large eggs, room temperature
- 1/2 tsp Vanilla extract
- 1/4 c. All-purpose flour
- 1 pch Salt
- 2 ounce Peans, coarsely minced (about 1/2 c.)
Direcciones
- "Pure, moist, and intensely bittersweet" [This is super, like a chocolate bar.] From Best-Ever Brownies by Rick Rodgers and Joan Steuer
- Position a rack in the center of the oven and preheat to 350 degrees. Line the bottom of an 8-inch baking pan with wax paper. Lightly butter and flour the inside of the pan, tapping out excess flour.
- In the top part of a double boiler, over warm, not simmering water, heat chocolate and butter, stirring often, till smooth. Remove from heat and let stand 10 min, till tepid. Whisk in sugar. One at a time, whisk in Large eggs, then vanilla. Using a wooden spoon, stir in flour and salt, just till blended. Stir in pecans.
- Spread batter proportionately into prepared pan and bake 20 to 25 min, till a toothpick inserted 1 inch from the side of the pan comes out with a moist crumb. (The center will appear quite wet.) Cold for 20 min on a wire rack. Run a knife around the inside edge of the pan to release the brownie from sides, and invert brownie onto a lightly buttered baking sheet.
- Carefully peel off wax paper, invert again onto wire cake rack, and cold completely. Using a sharp knife, cut into 16 squares. Wrap each brownie tightly in plastic wrap.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 12 servings | |
| Calories 131 | |
| Calories from Fat 78 | 60% |
| Total Fat 8.8g | 11% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 40mg | 2% |
| Potassium 39mg | 1% |
| Total Carbs 10.41g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 8.42g | 6% |
| Protein 2.9g | 5% |
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