Chocolate Brown Sugar Brownies
from Food and Wine
I LOVE these brownies: easy to make, quick, and the payoff is better than any box mix. I added chocolate chips to the batter instead of nuts (not big fans of nuts in my household), and they were delish;)
INGREDIENTS
2 sticks (1/2 pound) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
4 large eggs
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 cup pecans (4 ounces), coarsely chopped
DIRECTIONS
1. Preheat the oven to 350°. Butter and lightly flour a 9-by-13-inch baking dish. In the top of a double boiler, melt the butter with the chocolate; let cool.
2. Meanwhile, in a large bowl, beat the eggs with the granulated sugar and brown sugar until thickened; beat in the vanilla. Using a rubber spatula, gently fold in the chocolate mixture until combined. Sift the flour over the batter and fold it in. Fold in the pecans.
3. Pour the batter into the prepared pan and bake for about 25 minutes, or until a tester inserted in the center comes out with moist crumbs attached. Let the brownies cool in the pan for 1 hour before cutting into squares.
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