© Rob Howard
Active Time
10 MIN
Total Time
1 HR 30 MIN
Yield
Serves : makes 2 dozen 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. Plus: More Dessert Recipes and Tips

How to Make It

Step 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.

Step 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.

Step 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.

You May Like