MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best Chocolate Brownies
Categories: Chocolate, Cakes, Cookies, Desserts, Nuts
Yield: 20 Brownies

10 tb (140 g) unsalted butter
1 1/4 c (250 g) granulated sugar
3/4 c + 2 tb (85 g) unsweetened
- cocoa powder (natural)
1/4 ts Salt
1/2 ts Almond extract
2 lg Cold eggs
1/2 c (65 g) A-P flour
2/3 c (80 g) pecan pieces

Set oven @ 325ºF/160ºC, with a rack in the lower third
of the oven.

Line the bottom of an 8" square baking pan with foil or
parchment paper in such a way as there is an overhang on
two opposite sides to make it easy to lift the brownies
out when they're done.

Place the butter, cocoa, sugar, and salt in a
medium-sized metal bowl. Fill a large skillet halfway
with water and bring to a bare simmer. Set the bowl of
the butter cocoa mixture in skillet of simmering water.

Stir the butter cocoa mixture until the butter has
melted and the mixture is smooth and hot to touch.

Remove the bowl from the skillet and let it cool down a
bit, from hot to warm.

Stir in the almond extract. Stir in the eggs, one at a
time, beating strongly after each addition.

Once the batter is well mixed and shiny and thick, stir
in the flour. Beat for 40 strokes with a wooden spoon.

Mix in the pecans.

Pour the batter into the prepared lined pan and smooth
the surface evenly.

Bake 25 minutes at 325ºF/160ºC, or until a bamboo skewer
or toothpick inserted into the center comes out still a
little moist with the brownie batter. Cool completely on
a rack.

When the brownies have completely cooled, lift up the
sides of the foil or parchment liner to remove them from
the pan. Place the brownies on a cutting board and cut
into squares or rectangles.

NOTE: Recipe adapted from Epicurious, who sourced the
recipe from Alice Medrich of Bittersweet: Recipes and
Tales from a Life in Chocolate.

SERVINGS: 16 to 25 brownies

RECIPE FROM: https://www.simplyrecipes.com

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