Cocoa Brownies

March 2, 2011

From Daniel’s Feeding Frenzy files

This is an incredibly easy recipe to make, and very rich.  The brownies are somewhat cake-y rather than fudgy but they’re delightful.

1 1/2 cups  pecan  halves (Daniel has substituted almonds to good effect as well)
7  ounces  unsalted butter
1/2 cup Cacao Barry Extra Brut Dutch-process cocoa powder (heaping)
1 1/8 cups sugar
3 eggs
2 teaspoons  Mexican 4-fold vanilla
1/2 cup pastry flour
1 pinch  salt

Preheat oven to 325 degrees

Chop the pecans well.

Melt the butter in a large saucepan.  Remove from the heat.  Add the cocoa and whisk to combine.  Whisk in the sugar.  Finally, whisk in the eggs and vanilla.   Stir in flour, salt, and pecans.

Scrape this mixture into a greased, parchment-lined 8” x 8” baking pan.

Bake for 30 – 40 minutes or until a toothpick inserted into the center of the brownies comes out clean.


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