These brownies are neither too dense and fudgy nor are they fluffy and cake-like. They are just right! With a great chocolate flavor and moist texture, these brownies are sure to become a household favorite. Use the baking time only as a general guide. Underbaking them will result in a gooey center whereas overbaking will result in a dry crumb. Be sure to test for doneness before removing them from the oven.
Makes twenty four 2-inch squares
- 1 cup (4 ounces) pecans or walnuts, coarsely chopped
- 1¼ cups cake flour
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 8 ounces (about 1½ slightly rounded cups dark chocolate coins) Kakao Berlin Brandenburg 75% Cocoa Content Dark Chocolate
- ¾ cup (1 ½ sticks) unsalted butter, cut into six pieces
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
Adjust the oven rack to the middle position. Preheat the oven to 325° F. Line the bottom of a 9- by 13- by 2-inch baking pan with parchment paper or aluminum foil. Spray the pan with non-stick cooking spray.
Spread the nuts evenly on a rimmed baking sheet and palace the in the oven to toast for 8 to 10 minutes. Set them aside to cool completely.
Sift the cake flour, salt, and baking powder together onto a piece of waxed or parchment paper (or into a medium bowl); set aside.
Place the chocolate and butter in a large stainless steel or glass bowl. Put one inch of water in a medium heavy saucepan, place it on the stove and bring the water to a simmer. Place the bowl containing the chocolate and butter on top of the pan of simmering water and stir until the chocolate butter mixture is completely melted and smooth. Remove the bowl from the pan; dry the bottom of the bowl.
Gradually stir the sugar into the chocolate mixture until thoroughly combined. Add the eggs, one at a time, beating well after each addition until thoroughly combined. Stir in the vanilla. Add the flour to the bowl and stir until the batter is smooth and homogenous.
Scrape the batter into the prepared baking pan; using a spatula, spread the batter into the corners of the pan and smooth the surface so that it is even as possible. Sprinkle the toasted nuts evenly over the top of the batter. Bake until a toothpick or wooden skewer inserted into the center of the brownies comes out with a few moist crumbs attached, about 30 to 35 minutes.
Cool on a wire rack for at least 2 hours. Run a sharp knife around the edge of the brownies and invert the pan onto a cookie sheet. Peel off the parchment paper and then invert the brownies onto a cutting board. Cut brownies into 2-inch squares (or whatever size you desire) and serve. Store in an airtight container at room temperature up to 3 days.
For the most accurate results, weigh the chocolate rather than measuring it if possible.
When testing the brownies for doneness, if the toothpick or wooden skewer has batter clinging to it after inserting it, it is not done and the results will be a gooey center. Bake them for just a bit longer. If overbaked, the toothpick will come out completely dry and the brownies will be dry and cakey.
For a decadent dessert, top a brownie with your favorite ice cream and drizzle with melted dark chocolate ganache.
Recipe by Robert Hammond for Kakao Berlin