I planned to make these brownies today for a while now. The downpour of rain outside made my natural light spot picture perfect. Chewy, crunchy, and fudgy these brownies are literally fat chunks of dessert heaven. I recommend making these with REAL butter and not substituting anything if you want the real chocolaty, heaven, goodness, that I am promising to you. I also liked making these in a regular mixing bowl with a spatula instead of my kitchen aid- this way nothing over mixes. Put these in the oven as soon as you spread them into the pan- keeping them out will change the consistency of the brownies.
3/4 cup cocoa
1/2 teaspoon baking soda
2/3 cup butter, melted
1/2 cup boiling water
2 cups sugar
2 large eggs
1 1/3 cup all purpose flour
1 teaspoon vanilla extract
2 tsp kosher salt
1 1/2 cups chopped pecans
2 cups dairy chocolate chunks, medium chopped
Yields: 2 dozen brownies
Directions
Preheat oven to 350º and set rack to middle of the oven. Grease a 9x13 pan well.
In a large mixing bowl sift cocoa. stir in baking soda. combine 1/3 cup of melted butter into cocoa- reserve the rest of the butter. pour in the boiling water and continue to stir batter. add the sugar and eggs mixing until all ingredients are well combined. stir in the rest of the butter. slowly pour in flour mixing until there is no white left in the bowl. mix in vanilla, salt, pecans and chocolate chunks.
Once completely combined evenly spread batter into greased 9x13 pan. Bake for 35 minutes until brownies are lightly crisp and top looks done.
Bon Appétit!
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