Regardless...if I don't-these brownies will MORE than make up for it! They are PHENOMENAL.
Texture: super fudgy and decadent and perfection--with some melty chocolate chips and crunchy toasted pecans thrown in (and normally I'm not a fan of nuts mucking around in my brownies but OMG go with me on this these are an exception and you shouldn't omit them because they're awesome!)
Flavor: A LOT of browned butter means a lot of browned butter flavor, plus a lot of delish dark chocolate, toasted pecans add to the entire thing and then some sea salt on top brings everything together. Serious indulgence here, my friends. Serious brownie perfection. They even have the sought after crackly tops!
These shall go down as one of my favorite brownie recipes-EVER. You will be blown away, forreals.
Ultimate Fudge Brownies with Toasted Pecans
From Baker Bettie
From Baker Bettie
Makes one half sheet pan (approximately 30 large brownies).
- 1 lb. (or 2 cups or 4 sticks) unsalted butter
- 22 oz. chopped dark chocolate or dark chocolate chips (at least 60%)
- 6 eggs
- 1/4 cup strong brewed coffee (I used instant espresso powder dissolved in hot water)
- 2 tbsp. vanilla extract
- 2 and 1/2 cups granulated sugar
- 1 and 1/4 cup all purpose flour
- 1 tbsp. baking powder
- 1 tsp. kosher salt or sea salt + more for sprinkling
- 1 lb. chopped pecans, toasted
- 10 oz. dark chocolate chips
- Preheat oven to 350F degrees and line a half sheet pan (12x18x1 inch baking sheet) with parchment paper o(leaving enough overhang to help you lift the brownies out of the pan after baking).
- To brown the butter: Melt butter in a saucepan over medium heat. Whisk constantly as the butter foams and eventually little brown bits form. Immediately remove from heat.
- Place a medium-large heatproof bowl with the 22 oz. of dark chocolate chips or chopped chocolate over a saucepan of simmering water (creating a double broiler and making sure the water does not touch the bottom of the bowl) and stir until the chocolate is almost completely melted. Pour the browned butter into the bowl with the chocolate (making sure to get all the browned bits) and stir until completely melted. Set aside and let cool until it is comfortably warm (I put it in the refrigerator to speed up the process a little).
- In a large bowl whisk together the eggs, coffee, vanilla, and sugar.
- Stir the cooled chocolate mixture into the egg mixture.
- Sift the flour, baking powder, and salt into the large bowl with the rest of the ingredients and stir until just combined.
- Using a rubber spatula, gently fold the pecans and chocolate chips into the brownie batter until evenly incorporated.
- Pour the batter onto the prepared baking sheet and use the spatula to smooth it out. Sprinkle with sea salt over the top.
- Bake 30-40 minutes, until a toothpick inserted into the center comes out mostly clean.
- Let cool completely and then cut into 30 squares.
- Store leftovers in an airtight container at room temperature or in the refrigerator for up to 7 days or freeze for up to 3 months.
Mmmmm mmmmm mmmmmmmmm.