Recipe from Alice Medrich, and picture from Bon Appetit
Ingredients
Non stick vegetable oil spray
10T Butter cut into 1 inch pieces
1-1/4C Sugar
3/4C Natural, unsweetened cocoa powder
1t Vanilla extract
2ea Large eggs
1/3C + 1T AP flour
1C Pecan pieces
Process
Position a rack in the bottom 1/3 of the oven
Preheat the oven to 325F
Line an 8x8x2 inch, metal baking pan with foil, pressing the foil firmly against the sides and leaving a 2 inch overhang
Coat the foil with nonstick spray
Melt the butter in a medium saucepan over medium heat
Continue cooking for about 5 minutes, stirring often, until the butter stops foaming and browned bits form at the bottom of the pan
Remove from the heat
Immediately add sugar, cocoa, 2t of water, vanilla, and a generous 1/4t of salt.
Stir to blend
Let cool for 5 minutes (the mixture will still be hot)
Add eggs to the hot mixture one at a time, beating vigorously to blend after each addition
When the mixture looks thick and shiny, add flour and stir until blended
Beat vigorously for 60 strokes
Stir in the nuts
Transfer the batter to the prepared pan
Bake the brownies for about 25 minutes, until a toothpick inserted into the center comes out almost clean
Cool in the pan on a rack
Lift the brownies from the pan using the foil overhang
Cut into 4 strips
Cut each strip crosswise to create 4 brownies from each strip Store in an airtight container at room temperature
For bite-sized pieces cut into 8 strips and 8 crosswise cuts
