Fudge Chunk Brownies

Desserts

INGREDIENTS

1-1/4 cups coarsely chopped pecans
2 ounces unsweetened chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces
2/3 cup all-purpose flour
Pinch salt
2 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
4 ounces semisweet chocolate, cut into coarse chunks, or 2/3 cup semi sweet chocolate morsels

DIRECTIONS

1. Preheat the oven to 350°.

2. Lightly butter an 8-inch square baking pan; set aside.

3. Scatter the chopped pecans over a baking sheet and toast until fragrant and lightly colored, about 7 minutes. Set aside to cool slightly; leave the oven on.

4. Meanwhile, melt the unsweetened chocolate and butter in a heavy saucepan over low heat, stirring occasionally. Set aside to cool slightly.

5. Sift the flour and salt onto a sheet of wax paper. Set aside.

6. With an electric mixer at medium speed, beat the eggs until light and frothy, about 3 minutes. Gradually beat in the sugar, then the vanilla.

7. Fold in the melted chocolate but don’t incorporate it completely. Then, fold in the flour mixture until not quite incorporated.

8. Add the pecans and chopped semisweet chocolate or morsels and fold just until well blended, no longer. Transfer the batter to the prepared pan. Smooth the top.

9. Bake until the top is dry but a toothpick inserted in the center emerges with some traces of melted chocolate and moist crumbs, about 25 minutes.

10. Place on a wire rack and cool completely.

11. When cool, make 2 evenly spaced cuts in the brownies in one direction, 4 cuts in the other. Cover the pan with plastic wrap and store at a cool room temperature. The brownies can also be wrapped individually for lunch boxes and gifts.