Recipe: Black pepper brownies

Updated: June 14, 2006 - 12:09 PM

Black pepper brownies

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Black pepper brownies

Serves 16.

Notes: These are old-fashioned brownies, thicker and less sweet than some brownies, and pepped up with black pepper. (The amount of pepper is not too much -- it will just give the brownies a little zing. But they'll be just fine if you omit the pepper.) Heatter's pan-preparation instructions are great for any bar cookie you don't want to serve from the pan.

• 4 (1-oz.) squares unsweetened chocolate

• ³/₄c. (1¹/₂stick) unsalted butter

• ¹/₈tsp. salt

• 1 tsp. instant espresso powder or other powdered instant coffee

• 1 tsp. finely ground black pepper

• 1 tsp. vanilla

• 1¹/₄c. firmly packed dark or light brown sugar

• 3 eggs

• ³/₄c. sifted flour (sift before measuring)

• 1 c. (4 oz.) coarsely chopped walnut or pecan pieces

Directions

Adjust the oven rack one-third up from the bottom and preheat the oven to 375 degrees. Prepare a 9-inch-square pan as follows:

Turn the pan upside-down. Cut a 12-inch square of aluminum foil, center it over the inverted pan and fold sides and corners down. Remove the foil, turn the pan upright and place the foil in the pan. In order not to tear the foil, use a folded towel or pot-holder to press it firmly into place in the pan. Brush with [oil (tester's note)] or very soft or melted butter. Set prepared pan aside.

[Tester's note: If desired, toast the nuts in a large frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Immediately pour them out of the pan and set aside to cool.]

Place the chocolate in the top of a small double boiler over hot water on moderate heat. Cover until partially melted, then uncover and stir until completely melted. Remove the top of the double boiler and set it aside, uncovered, to cool the chocolate slightly.

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