Charles Chocolates Pecan Brownies Recipe
By
Chuck Siegel
Email
Makes:
18 brownies
If you like nuts, this brownie recipe is for you! Given to us by our friends at Charles Chocolates in Emeryville, California, it’s loaded with pecans and has a nice bittersweet note.
What to buy: Use E. Guittard’s 72% Cacao Bittersweet Chocolate, available in small wafers that are perfect for melting. You can find it in some groceries and online.
Game plan: These brownies may be stored in an airtight container for up to 7 days.
INGREDIENTS
- 3 cups pecan pieces
- 1 1/2 cups all-purpose flour
- 2 1/2 sticks (10 ounces) unsalted butter
- 12 ounces bittersweet chocolate
- 5 large eggs
- 1 1/2 cups granulated sugar
- 2 tablespoons vanilla extract
INSTRUCTIONS
- Heat oven to 350°F. Place pecan pieces on a baking sheet and bake until nuts are lightly toasted and brown, about 10 to 12 minutes. Remove from oven and set aside to cool.
- Butter and lightly flour a 13-by-9-inch baking dish; set aside. Combine toasted pecans and flour in a medium mixing bowl until pecans are well coated; set aside.
- Create a double boiler by filling a pot with 2 inches of water and bringing to a simmer over medium-low heat. Combine butter and chocolate in a heatproof bowl and set over the pot. (Do not let the water touch the bottom of the bowl.) Stir continuously until mixture is completely melted and smooth. Remove from heat and set aside to cool.
- Combine eggs, sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment and beat until thick and pale. Add cooled chocolate mixture and beat until evenly combined. Stir in pecan mixture until just incorporated and no white streaks remain.
- Pour into the prepared dish and bake until a toothpick inserted into brownies comes out clean, about 25 to 30 minutes. Let cool before cutting.
And I always appreciate the brownie recipes!
Chuckes: Thanks for pointing out the error. We always appreciate the extra sets of eyes.
>>The flour is in the "pecan mixture" that that gets incorporated.
Apparently they have silently fixed that.
The flour is in the "pecan mixture" that that gets incorporated. Yes, 2T of vanilla is a bit much. I would guess they are not including any other flavoring, such as a dash of espresso or liqueur, which may be a "secret" ingredient. These must be very rich, dense brownies with all that butter and eggs. I gotta try this one.
Definitely nobody bothered to test or even proofread this recipe.
The last thing that happens to the flour is it is "set aside". You'd
expect at some point it would be added to the brownies, no?
And it's been left uncorrected for four months??!?
Two TABLESPOONS of vanilla. Really?
Covert Ops, since you cool the chocolate after melting, you shouldn't need to temper the chocolate/eggs. I have a similar recipe and never have any problems combining the eggs and melted chocolate.
When should we add the nuts? Also, is it necessary to temper the chocolate with the egg mixture while combining?