Classic Brownies

Special thanks to: MW, Chula Vista, CA Servings: 10 Directions: BROWNIES (CLASSIC) • 1 – CUP (4 OZ.) SURRATT FARMS PECANS, CHOPPED AND/OR WHOLE • 1 ¼ CUP (5 OZ.) CAKE FLOUR (NOT REGULAR FLOUR) • ½ TEASPOON SALT • ¾ TEASPOON BAKING POWDER • 6 OZ. OF UNSWEETENED CHOCOLATE CHOPPED FINE • 12 TABLESPOONS (1 ½ STICKS) UNSALTED BUTTER CUT INTO PIECES • 2 ¼ CUPS (15 ¾ OZ.) SUGAR • 4 LARGE EGGS • 1 TABLESPOON VANILLA EXTRACT 1. ADJUST OVEN RACK TO MIDDLE POSITION, HEAT OVEN TO 325. 2. LINE 9 x 13 INCH BAKING DISH WITH TIN FOIL IN EACH DIRECTION. SPRAY WITH NON-STICK COOKING OIL. 3. IF USING NUTS, SPREAD EVENLY ON BAKING SHEET AND TOAST IN OVEN 5-8 MINUTES. SET ASIDE TO COOL. 4. WHISK TO COMBINE FLOUR, SALT AND BAKING POWDER, SET ASIDE. 5. MELT CHOCOLATE AND BUTTER TOGETHER. USE MICROWAVE ON HIGH FOR 45 SECONDS, STIR, THEN ANOTHER 30 SECONDS MORE. IF NECESSARY, REPEAT IN 15 SECOND INCREMENTS UNTIL MELTED. DO NOT LET CHOCOLATE BURN. 6. WHEN CHOCOLATE MIXTURE IS COMPLETELY SMOOTH, GRADUALLY WHISK IN SUGAR. THEN ADD EGGS ONE AT A TIME, WHISKING UNTIL THOROUGHLY COMBINED. WHISK IN VANILLA. ADD FLOUR MIXTURE IN ABOUT 3 INCREMENTS USING RUBBER SPATULA UNTIL BATTER IS COMPLETELY SMOOTH. 7. TRANSFER BATTER TO PREPARED PAN AND SPREAD INTO CORNERS AND SMOOTH SURFACE. SPRINKLE TOASTED NUTS OVER TOP AND BAKE UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT WITH MOIST CRUMBS ATTACHED, ABOUT 30-35 MINUTES. 8. COOL ON WIRE RACK ABOUT 2 HOURS. THEN REMOVE BROWNIES FROM PAN BY LIFTING FOIL. CUT INTO 2-INCH SQUARES. 9. STORE UP TO 3 DAYS IN AIR TIGHT CONTAINER. BUT THEY WON’T LAST THAT LONG. Special Notes: This is not my recipe but it is the absolutely best brownie recipe that I've ever tried.

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