Pecan Brownies

Brownies remain a classic for chocolate lovers; what's not to love about a dessert that's almost all chocolate? Walnuts are often used in brownies, but I prefer toasted pecans, which have a much more distinct and fragrant flavor, and a nuttier texture. I love to serve these fudgy brownies with vanilla ice cream or milk.

Ingredients:

3 cups pecan pieces, lightly toasted
12 ounces bittersweet chocolate (either E. Guittard 72% or El Rey 71% is recommended)
10 ounces unsalted butter
5 large eggs at room temperature
1 1/2 cups sugar
2 tbsp. real vanilla extract
1 1/2 cups all-purpose flour

Instructions:

Pre-heat oven to 350 degrees. Place pecan pieces on a baking sheet. Toast for 10-12 minutes until lightly toasted.

Butter and lightly flour a 9x12" aluminum baking pan.

In a double boiler over low heat, melt chocolate and butter together. Gently stir as chocolate and butter melt. Remove from heat.

In a medium sized bowl, whisk together eggs, sugar and vanilla.

Add egg mixture to the chocolate mixture and stir to combine until well mixed.

Toss toasted pecans in the flour and gently fold into the chocolate mixture

Pour into the prepared pan and bake for 25 - 30 minutes.

Let cool before cutting. While serving immediately is recommended, brownies may be kept in an airtight container for up to seven days.

Chuck Siegel, 2006