Author Notes
My favorite recipe for the ooey-est, gooey-est fudgy chocolate brownies studded with chocolate chips and toasted pecans. —Riley Wofford
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Ingredients
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1 1/2
sticks unsalted butter
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3 ounces
unsweetened chocolate, chopped
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3
large eggs
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1 1/2 cups
sugar
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1 tablespoon
pure vanilla extract
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1 cup
all-purpose flour
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1 teaspoon
kosher salt
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3/4 cup
semisweet chocolate chips
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3/4 cup
chopped pecans
Directions
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Preheat the oven to 375°F. Line an 8-inch square baking pan with parchment paper and spray with nonstick cooking spray.
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Melt the butter and chocolate in the top of a double boiler placed over simmering water, stirring until completely smooth. Remove from the heat and set aside to cool.
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Whisk together the eggs, sugar, and vanilla extract in a large bowl. Whisk together the flour and salt in a small bowl. Whisk the melted chocolate and flour mixture into the egg batter, mixing just until combined. Stir in the chocolate chips and pecans.
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Pour the batter into the prepared pan and smooth the top. Bake for about 30 minutes, until a cake tester comes out clean. Remove from the oven and let cool completely on a wire rack.
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