Recipe: Black pepper brownies

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. 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

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.

In the large bowl of an electric mixer, cream the butter. Add the salt, coffee, pepper, and vanilla; blend briefly. Then add the sugar and beat until blended.

Remove the bowl from the mixer and stir in the [cooled] nuts.

Turn into the prepared pan, spread evenly and smooth the top. Bake for 25 to 30 minutes; a flat toothpick inserted into the middle should come out barely moist -- not wet but not completely dry. Begin to test before the time is up and do not overbake.

Cool the cake in the pan for 15 to 20 minutes, then cover with a rack and invert the pan and the rack. Remove the pan and peel off the aluminum foil. Cover with another rack and invert again, leaving the brownies right side up to cool.

It is best to chill the square of brownies before cutting. Place it in the freezer or refrigerator until it is firm. Then transfer it to a cutting board. With a finely serrated knife or a long, thin sharp knife, cut it into bars or squares, wiping the blade with a damp cloth whenever some of the cake sticks to it.

Nutrition information per serving:

Carbohydrates25 gSaturated fat9 gCalcium38 mg

Protein4 gCholesterol63 mgDietary fiber2 g