Hooooboy.
Here's where the serious sweet-tooth meets his or her match in
chocolate and nuts.
First, the
This is my 2nd favorite
dessert, (next to a good chocolate cheese cake). It's also the one of
the richest desserts I know. These brownies will
literally crystallize in a couple of days, so don't make more than
needed for immediate consumption. (Don't worry, they won't last long
unless you hord them.) (And please don't make them
for yourself alone unless you're looking to seriously gain
weight.)
I make these once a year,
period, no
exception (in defense of my figure). This stuff is
pound city, guaranteed to add weight with even minor regular
consumption, and regular consumption is highly likely after the first
encounter. They are extremely
good and calorically
hazardous. I will not be held responsible for the results of
anyone's moral or digestive weakness for sweets in the act of
publishing this recipe. If you are weak of will when it
comes to sweets, please, cease reading
immediately.
Overdosing (eating too much at once)
is also a distinct possibility. Three is the limit I've ever seen
anyone eat without developing sugar shock, and this is the maximum
example on BIG guys. I've seen two do it. Cut them small (no bigger
than 2 inches square, and that is pushing your luck) and limit your
intake, no matter what your taste buds tell you.
Any kids should be separated from the pan by
altitude (say top of the fridge,
minimum). They will raid these without mercy and get into serious
digestive trouble.
You have been
warned. Make these at your
own risk.
Stats :
This recipe is a single batch for 8X8 square pan. Doubling the recipe
requires no adjustment in measurement other than doubling the amounts
and using a 9X13 pan and adding about five minutes baking time.
If you desire to make a quad batch to
please a big crowd, cooking time goes way up, almost doubling, and
the pans must be rotated from center to exterior to assure even
cooking. It's best to treat quads as doubles after laying the batter
to the pan, cooking one after the other is done. The time difference
is minimal.
If I haven't discouraged you
yet and devil already has you in his grip:
Grease pan (I prefer butter) and preheat oven to 325 degrees
F.
1 1/4 cup granulated sugar
1 stick (1/4 lb) butter (or margarine) at room temperature
1 1/2 tsp. vanilla extract
2 eggs (whole)
2-1 oz. squares of semi-sweet baker's chocolate
1 cup all-purpose flour (sifted)
1 cup chopped fresh pecans.
More notes:
There are three critical points to the ingredients.
First is enough vanilla. There
is a magic point where it takes off with the flavor, and this is what
you want. I use Adams vanilla, and it's stronger than average, so 2
teaspoons, or slightly more, would not be improper for other brands.
Fault to excess rather than deficit. You want to be able to taste the
vanilla mixed with the chocolate.
Second is the chocolate. Don't
substitute with unsweetened chocolate or cocoa, for it throws the
balance of the flavor way off. This is a light chocolate flavor,
(like a mousse), not a heavy one. Don't let this fool you, for it is
not delicate in its lightness. It is light and packs a punch at the
same time.
Third, always use fresh pecans.
Avoid the store bought packages and buy some quality nuts that are as
fresh as possible for this. I can't express this need strongly
enough. Stale pecans ruin the taste mix. You haven't had my brownies
unless the nuts are fresh. Best results come if you shell them
yourself, ripe right off of the tree.
Pay attention to these three
details, and you will have killer brownies. Deviate, and they'll
still be edible, but they won't match my recipe, and you'll never
know the pure and heavenly delight of their sinful goodness.
Instructions:
Cream butter, sugar, and vanilla
in a mixing bowl, then beat in the eggs. Blend in melted chocolate
squares, then stir in the sifted flour, and then add the pecans and
blend thoroughly.
Pour evenly into greased pan and
bake for about 30 minutes.
Toothpick test: test the center
of the pan, carefully breaking a small hole through the crusty layer
on top. (Do not use the crust as an indicator. It forms before the
batch is done.)
Any sign of batter (pale brown),
under-cooked.
Fudge (dark brown) with wet
crumbs just forming, properly cooked.
Excess of dry crumbs or clean,
over-cooked.
Cool for at least an hour (still
warm), better for two hours (room temperature). The fudge holds heat
like a miser. The cooking actually continues after removal from the
oven, so give them time to set.
Yet more notes:
I made the mistake of making these
at a gathering, instead prior to arriving, as I had usually done
previously, and the crowd went bonkers waiting for it to cool. I
advise that you make these and let them cool before presenting them.
Once people know what these taste like, crowd control is a tenuous
and often intense experience, if foolishness is inadvertently
supplied when attempting to make these on the spot. If you are so
foolish, warn people about scalding their mouths. Someone is very
likely to jump in and slice them while they're still way too hot. (I
could name names, but I won't.) (They are actually rather good still
warm, but do be careful.)
These will disappear in a hurry.
At a gathering, I usually make a quad batch, and the pans always come
home clean and empty. In fact, they're usually the first empty pans
unless I hide them for later. I'd advise warning people as to when
you serve them. That way, you won't get sullen looks from those who
weren't there in line when you set them out for grabs. They disappear
in a hurry after the first bite is taken. Word of mouth is quick on
this recipe, and they don't sit out on the table long.
Again, one final warning. Don't make these too often, and don't make them for
yourself alone. These are addictively good, calorically dangerous,
and way too rich for regular or excessive consumption.