Recipe is adapted from "Brown Sugar: Soul Food Desserts from Family and Friends" (HarperCollins, 2003).
3/4 cup all-purpose flour
3 tablespoons unsweetened cocoa, not Dutch-processed
1/4 teaspoon baking soda
Pinch of salt, about 1/8 teaspoon
1/2 cup coarsely chopped pecans, or more if desired
1 tablespoon flour
6 ounces semi-sweet chocolate
6 tablespoons unsalted butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
Preheat the oven to 350 degrees. Butter an 8- by 8-inch square baking
or cake pan and dust lightly with flour, shaking out excess.
Sift together the flour, cocoa, baking soda and salt, and set side.
Toss the nuts with a tablespoon of flour, dusting off excess, and set aside.
Chop the chocolate into 1-inch or smaller pieces. Melt the butter in a
medium saucepan over low heat. Add the chocolate and heat, stirring,
until the chocolate melts. Remove the pan from the heat right away.
Stir in the sugar and vanilla and mix well. Cool the mixture for about
10 minutes, or until just lukewarm. Whisk in the eggs one at a time.
Then, using a hand held mixer, beat the mixture until it is smooth and
Stir in the flour mixture and then the nuts, and mix only until the batter is just blended.
Spread the batter evenly in the prepared pan. Set the pan on the middle
oven rack and bake the brownies for 20 to 25 minutes, or until a tester
inserted in the center comes out moist but clean.
Remove the pan from the oven and set on a wire rack. Allow the brownies to remain in the pan for an hour or so.
When brownies are thoroughly cooled, use a serrated knife to cut the
brownies into 2- by 2-inch square pieces. Run a metal spatula around
the edge of the brownies and remove the pieces from the pan. Makes 16
Per serving: 197 calories; 11 g fat (5 g
saturated fat; 50 percent calories from fat); 25 g carbohydrates; 39 mg
cholesterol; 48 mg sodium; 2 g protein; 1 g fiber.
20 minutes to make
25 minutes to bake