Chunky Brownies

Today was an amazing baking day. I baked a couple of types of brownies, a pound cake, some bread, and some other goodies that I'll be posting up at the end of this week. In the mean time, I'll be posting up all the posts that I haven't been able to post up because of either too much homework or just no time. One of these posts is this one right here. According to Brownies To Die For!, "Chocolate upon chocolate, moist, nut textured, and intensely flavored - these brownies are sure to satisfy!"

Chunky Brownies
*makes about 3 dozen*

1 1/2 cups unsalted butter
3 cups granulated sugar
1 tbsp pure vanilla extract
6 large eggs, lightly beaten
1 1/2 cups unbleached, all-purpose flour
3/4 cup unsweetened cocoa powder, sifted
3/4 tsp salt
12 oz semisweet chocolate, coarsely chopped
1 1/2 cups chopped pecans, toasted

1) Heat oven to 350F. Lightly grease an 11x15" insulated baking pan.
2) Melt the butter in a medium saucepan over low heat. Remove the saucepan from the heat, then whisk in sugar, vanilla, and eggs, blending well.
3) Whisk in flour, cocoa, and salt, mixing well. Add chocolate pieces and nuts. Spread into prepared pan. Bake for 30 minutes or until a cake tester or toothpick inserted near the center comes out with a few moist crumbs attached. Brownies will be dry if overbaked! Cool pan completely on a wire rack. Cut into bars.

Nutrition Facts (per brownie):
Calories 245, Calories from Fat 134, Total Fat 14.9g, Saturated Fat 7.2g, Cholesterol 56mg, Sodium 118mg, Total Carbohydrates 28.3g, Dietary Fiber 1.7g, Sugars 22.1g, Protein 2.8g

No comments:

Post a Comment