This is my favorite brownie recipe. I make it almost nonstop. I always top the brownies with chocolate ganache (see recipe) - half of it poured on and the other half chilled, whipped and pooted out into rosettes. Between the brownies, which are very chocolatey, and the ganache, this is one intensely chocolate experience.
1 c. chopped pecans
2/3 c. (10 2/3 tbsp.) butter or margarine
2 (12-oz.) bags semisweet chocolate chips, divided
1 c. minus 2 tbsp. sugar
2 tsp. vanilla
1 c. plus 2 tbsp. flour
1 tsp. baking powder
½ tsp. salt
Preheat the oven to 375 degrees. Grease a 9- by 13-inch pan.
Toast the pecans in a heavy frying pan over low-medium heat, about 7 minutes, stirring occasionally, until they become fragrant and begin to color. Set aside.
In a saucepan over low heat, melt together the butter and 1 bag (2 cups) of the chocolate chips, stirring constantly. Pour the mixture into the large bowl of an electric mixer. Beat in the sugar, then the eggs (two at a time), and the vanilla. Sift together the flour, baking powder and salt and briefly beat into the batter. Stir in the pecans and the remaining bag (2 cups) of chips. Bake about 30 to 35 minutes until a toothpick inserted in the center (try several places — you might hit a chocolate chip) comes out clean.
Nutrition information per serving (using half the ganache to glaze):
Fat: 23 g
Sodium: 130 mg
Carbohydrates: 35 g
Saturated fat: 12 g
Calcium: 38 mg
Protein: 4 g
Cholesterol: 60 mg
Dietary fiber: 3 g
Diabetic exchanges per serving: 1 bread/starch, 1½ other carb, 4½ fat.
Enough to glaze and make rosettes for 1 pan of brownies.This is wonderful stuff; save the recipe even if you don't want it for brownies. When warm, it's a wonderful glaze; chilled and whipped it's terrific cake frosting — and excellent truffles. If you're using it for brownies and you don't have a pastry bag to make rosettes, make only half of this recipe and just pour it over the brownies.
1½ c. heavy cream
4 tbsp. (½ stick) butter
1 (12-oz.) bag semisweet chocolate chips
Combine the cream and butter in a saucepan over medium heat and bring just to the boil, stirring occasionally to melt the butter.
Pour into the small bowl of an electric mixer. Stir in the chocolate chips, stirring until they are largely melted. Beat on low speed until the mixture is smooth and uniform. Pour about half of the ganache over the pan of brownies. Cool completely, then cut and chill.
Chill the rest of the ganache in the mixer bowl with the beaters 30 minutes or more, stirring occasionally, until the mixture is cool and resembles thick cream.
Whip the chilled ganache until it is as stiff as whipped cream and pipe rosettes onto the chilled brownies. Wow. (You might have some left over; you'll figure out what to do with it.)