Cooking in the Deep-South with Chef Bob
When I was at the Waldorf-Astoria in New York, I learned this
very moist brownie from the pastry chef at Peacock Alley restaurant.
Don't over bake. The heat from the pan should carry over enough to
finish any questionable doneness. A warm brownie, a scoop of
chocolate ice cream and some chocolate sauce, should satisfy any
uncontrollable chocolate urges.
1 ½ sticks unsalted butter
6 ounces bitter sweet chocolate (chopped)
1 cup dark brown sugar
1 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1 ½ teaspoon vanilla
½ cup of pecan pieces
Melt butter and chocolate in a heavy bottom pot. Remove from
heat. Sift in sugars, flour, salt, and baking powder. Add to chocolate
and butter mixture. Add eggs, one at a time, add vanilla and pecan
pieces. Grease a 9x13 sheet pan and scrape batter into pan. Bake at
325° for 20 to 25 minutes.
GDA Cooking - August 7, 2012