"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Brownies - Decadent Brownies

Original

Ganache

Caramel Topping

White Chocolate Ganache

Brownies - Decadent Brownies
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1 Cup butter
20 Ounces chocolate
1-1/2 Cups sugar
Pinch of salt
4 eggs
1 Cup flour
vanilla to taste
1 Cup toasted pecans/walnuts

(Optional: use 3/4 cup brown and 3/4 cup white sugar

Add a shot of espresso

Method One

Melt chocolate and butter in microwave bowl. Beat in sugar and salt. Beat in eggs add vanilla. Mix in flour Mix in pecans. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake. Should still be soft in the middle. Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze.

Method Two

Another Option. Both methods are good and I use them interchangeably. Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continue stirring until the mixture is smooth. Add one egg at a time and mix until each is well incorporated before adding the next egg. Add vanilla (and espresso if using). Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bake in a 350 °F oven for approximately 30 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer.

6 comments:

storm said...

whoa. i like the original with the shiny n crackle top.
i've tried few times, using tips here n there hoping to get the shiny top but so far no success.

this recipe of yours, can we not freeze but chill only?
also, what size of pan u used to get that thickness?

thanks!!

Thibeault's Table said...

Storm, try beating really well when you add the sugar and when you add the eggs. That is the secret to a shiny top.

And yes, you can just chill. The only reason I put them in the freezer is to stop the baking process so that the brownies stay really fudgey. Just don't over bake.

GardenerRed said...

you list 20 oz of chocolate ... you don't mean unsweetened do you?????

Thibeault's Table said...

I use semi-sweet chocolate.
~Ann

Sandy Davis said...

is it really 20 oz of chocolate?

Thibeault's Table said...

Sandy, Yes, which is why I call them Decadent.

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