Saturday, July 13, 2013

Housewarming Party - Brownies with Nuts

A while back, Joey gave me a brownie recipe that one of his grandmas used to make. I made it last summer for his going away party, and it was a big hit! I decided to make them again for the party last night. I was really worried while they were baking. They were really buttery when I put the batter in! The timing wasn't very specific, said bake for 20-30 minutes, so I checked after 20. There was a huge pool of butter on top! The edges looked cooked but the center was still pretty raw so I left it in for the full 30 minutes. They ended up completely sucking up all of the excess butter. Not sure I want to think about that while eating them, but oh well. They were a bit crumbly, but all in all tasted pretty darn good! I think the first time I made them I used regular Bakers chocolate and this time used Ghirardelli's. I honestly wasn't trying to do anything fancy, it was actually cheaper for the Ghirardelli's! But since that's the only thing I did differently, and I don't remember having anything weird happen last time, I'll go back to basic chocolate the next time I make them.

Recipe: Brownies with Nuts
From: Joey's Grandma
Yield: 16 brownies

Ingredients:
4 oz unsweetened chocolate
1 stick unsalted butter
1 cup granulated sugar
2 eggs
1/2 cup flour
1 tsp vanilla
1/2 cup chopped pecans

Directions:
Preheat oven to 350 F.

In a small pan over low heat, melt together the chocolate and butter. Pour in a medium bowl, and mix in the sugar. Beat the eggs lightly in a separate small bowl. Pour in to the chocolate mixture while mixing, to prevent the eggs from cooking (chocolate will still be hot). Mix in the flour, fold in gently until no streaks remain. Add in the vanilla and pecans, mix until nuts are well distributed.

Grease a 9x9 baking dish (I used Pyrex) and pour/dump the batter in. Even out with an offset spatula or knife. Bake for 30 minutes, until edges are fully cooked and center is set (and any excess butter has all been reabsorbed). Let cool completely before cutting. Make 3 cuts in each direction, to have 4x4.

Nutrition (per brownie):
183 calories
12.8 g fat
18 g carbs
1.6 g fiber
2.5 g protein

Pictures: