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

Marcia Kiesel
May 2005

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© Rob Howard

Recipe Summary

active:
10 mins
total:
1 hr 30 mins
Yield:
makes 2 dozen brownies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.