Ultimate Brownies

Finally! I've settled on my favorite brownie recipe. 

This brownie recipe is a slightly altered version of the one from Cooks Illustrated magazine. I've made it a few times by there recipe and added a few different types of caramelized pecans or walnuts. After a few tests I've decided that the plain nuts work best. While each version was delicious, the brownies stand enough on their own with just plain toasted pecans or walnuts. The frosting is just a simple Texas Sheet Cake Icing. It adds a layer of sweetness to balance the intense chocolate flavor. 

I'll leave this post simple and share this recipe, because I don't want you to sit here and read...GO BAKE BROWNIES! You won't be sorry. :-)

ULTIMATE Brownies

Ingredients:

1 stick Butter - at room temp. and cut into 1 Tablespoon slices

2 squares Baker's Unsweetened Chocolate

1/2 cup Semisweet Chocolate Chips

3/4 cup All-purpose Flour

1/4 cup Dutch Processed Cocoa Powder

1/2 teaspoon Baking Powder

1 cup Sugar

1/4 teaspoon salt

2 Eggs - room temperature

2 teaspoons vanilla

1/2 cup walnuts or pecans

Directions:

Prep - Line an 8x8 pan with foil and apply cooking spray. Preheat oven to 325º

1. In a heavy bottom saucepan over low heat melt the butter, chocolate and chocolate chips. Stir constantly. Set aside to cool.

2. In a large bowl whisk the flour, cocoa powder, baking powder, sugar and salt. Add eggs and vanilla and mix until combined. 

3. Add the chocolate to the egg mixture and stir until incorporated. Pour into prepared pan and bake 30-35 minutes.

4. Once baked set to cool (if you can resist eating them right away). Remove them from the pan by lifting the foil and cut into squares. Enjoy!