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Chocolate Brown-Sugar Brownies

Lisa Howard loves wickedly intense chocolate brownies, like the ones in The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. F&W's version includes light brown sugar, which makes the brownies sweeter and more tender, and substitutes pecans for walnuts.

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  • Total Time:
  • Servings: makes 2 dozen brownies

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  • 2 sticks (1/2 pound) unsalted butter
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup pecans (4 ounces), coarsely chopped


  1. Preheat the oven to 350°. Butter and lightly flour a 9-by-13-inch baking dish. In the top of a double boiler, melt the butter with the chocolate; let cool.
  2. Meanwhile, in a large bowl, beat the eggs with the granulated sugar and brown sugar until thickened; beat in the vanilla. Using a rubber spatula, gently fold in the chocolate mixture until combined. Sift the flour over the batter and fold it in. Fold in the pecans.
  3. Pour the batter into the prepared pan and bake for about 25 minutes, or until a tester inserted in the center comes out with moist crumbs attached. Let the brownies cool in the pan for 1 hour before cutting into squares.

Make Ahead

The brownies can be refrigerated for up to 2 days or frozen for up to 1 month.

Contributed By Photo © Rob Howard Published May 2005

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