Tuesday, November 4, 2014

Brownie Points


I whipped up a batch of fudge pecan brownies this week because my team at work earned some major brownie points. Let's be honest- real brownies are  always better than verbal kudos. These are rich, easy to make, and gluten free... give the recipe a try next time you need a reward!

What You'll Need:
6 Tbsp unsalted butter, cut into pieces
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
1/2 tsp coarse salt
12 ounces semisweet chocolate chips
3/4 cups sugar
1 tsp pure vanilla extract
3 eggs
1 cup chopped pecans, toasted


Directions:
  1. Preheat the oven to 350 degrees. Butter an 8 inch square baking dish and line with parchment, leaving a 2 inch overhang on all sides. 
  2. Whisk together the cornstarch, cocoa, and salt. 
  3. In a large, microwave-safe bowl, microwave the butter and chocolate in 30 second increments, stirring each time, until melted and smooth. 
  4. Stir in sugar and vanilla, the add the eggs, one at a time. 
  5. Add the dry ingredients to the wet ingredients and stir vigorously until the mixture is smooth. 
  6. Stir in pecans, then pour the batter into the prepared pan. 
  7. Bake until a toothpick inserted in the center comes out with only a few moist crumbs attached, or about 35 minutes. 
  8. Allow the pan to cool on a wire rack, then use the parchment overhang to lift the brownies out of the pan and cut them into squares. 

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