Nut Brownies

About three weeks ago, my boss discovered that I love to bake.

At that moment, he leaned across my desk and said, “I love brownies – with nuts. Pecans, if you have them. Otherwise, walnuts will do just fine.”

And as fate would have it, the Cookie of The Day (from Martha Stewart) that was delivered to my email inbox was (surprise!) Nut Brownies.

I baked up a full batch and took them to work the next day – and soaked up the praise and compliments. These were thick, cakey and really good. The baking powder in the batter helps them achieve their cake-like status – and they had just the right ratio of chewy-ness to cakey-ness. Not too strong, not too weak –  these were, to paraphase Goldilocks, “just right”.

I plan on making them again, without the nuts, so my family can enjoy them.

Nut Brownies – adapted from Martha Stewart

1 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp. salt
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs
1 cup coarsely chopped nuts (I used walnuts)

Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil, leaving a 2-inch overhang on the two sides. Spray the foil with nonstick spray, and set pan aside.
In a small bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs one at a time, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Fold in nuts. Transfer batter to prepared pan and smooth the top.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using foil overhang, lift brownies out of pan; transfer to a rack to cool completely (still on foil). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days, if they last that long. Otherwise, freeze for longer storage.

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