It seems like there are machines out there, waiting for blogs to post new posts! I received oodles of spam in the past 24 hours, as comments on my previous post. Hmm. The vultures are circling . . .
That aside, we had friends over for dinner – homemade pork chili verde and chocolate brownies for dessert. The chili verde is a wonderful dish for cold nights as it is filled with pork, pasillas, jalapenos, tomatillos, cilantro, onions, garlic, cumin and crushed coriander. The brownies are plain old comfort food, easy to make, and very tasty, chocolatey, and filled with pecans.
Preheat oven to 350 F.
- 4 squares unsweetened Baker’s chocolate
- 1 stick butter
- 4 eggs
- pinch of salt
- 2 c. sugar
- 1 c. flour
- 1 c. pecans, with some set aside to sprinkle on top
Bring eggs out to warm to room temperature. Melt chocolate and butter together over low heat on stove. Cool to room temperature. Beat eggs, salt, and sugar together until thick and lemony. Beat the eggs very well, to incorporate a lot of air, as this is the only leavening used in this recipe.
After eggs are properly beaten, using a spoon (not an electric mixer), stir in melted chocolate and butter until not quite completely mixed in. Add flour, continue to mix until incorporated and mixture is evenly colored. Add pecans. Pour batter into 9×13 inch pan, bake at 350 F for 30-35 minutes. Bake less for gooey-er brownies.
My opinion is that a metal pan is best for this recipe. If you use a glass pan or convection oven, drop the temperature by 25 degrees.
Save some batter to lick – it’s awfully good! But if you worry about salmonella, avoid this step in the clean-up.