A delicate crunch on the outside, chewy on the inside with rich, luscious tones of chocolate in every single bite. Toss in pops of crunch from golden, toasted pecans, add a swirl of chocolate icing and you’re in brownie heaven!
There might be some debate on chewy or cake-like, nuts or not, but we can all agree most everyone likes them. This century-old bar cookie is actually fairly easy to make and can be whipped up in a short time making them a great “go to” dessert. This is one of our favorite brownie recipes. Like most brownie recipes, it comes together in a single pan. It starts with unsweetened chocolate and shortening. Stir in sugar, a handful of eggs, and a splash of pure vanilla extract. Fold in flour, a bit of kosher salt, and a heaping cup of toasted pecans.
Brownies are quite wonderful served perfectly plain. Or dress them up, topped with ice cream or a coating of icing made with more chocolate, a splash of milk, a touch of butter and pure vanilla extract, sweetened with powdered sugar.
Put that box mix away, grab a pan and get ready for a pan of chocolate goodness!
Classic Chocolate Brownies
4 ounces unsweetened baking chocolate
1 cup shortening
2 cups sugar
4 extra-large eggs, lightly beaten
1 teaspoon vanilla extract
1-½ cups flour
½ teaspoon kosher salt
1 cup toasted chopped pecans
In a medium saucepan, melt the baking chocolate and the shortening over low heat, stirring frequently. As soon as both the chocolate and shortening have melted, remove from the heat and stir in the sugar.
Cool the mixture slightly, about 10 minutes then add the beaten eggs and vanilla extract, stirring until well blended.
Stir in the flour and kosher salt, mixing well.
Add the toasted pecans and scoop the batter into a 13” x 9” baking pan that has been sprayed with a cooking spray. Bake at 400-degrees for 20 minutes. Do not over bake!
Allow to cool completely in the pan on a wire rack before icing.
Chocolate Icing
2 ounces unsweetened chocolate
3 tablespoons milk
1 tablespoon butter
2 cups sifted powdered sugar
½ teaspoon vanilla extract
This icing dries to a matte finish. If you want it to stay a bit on the shiny side, add 1 tablespoon white corn syrup.
In a small saucepan, combine the chocolate, milk and butter over low heat, stirring until the butter and chocolate are melted.
Remove from heat and add the vanilla extract along with the powdered sugar, stirring until smooth. Add more milk if you want a thinner icing.
Spread evenly over the brownies. Allow to set slightly before cutting into squares.
Makes 24 brownies.
Classic Chocolate Brownies
Equipment
- medium saucepan
- 13" x 9" baking pan
Ingredients
- For the brownies:
- 4 ounces unsweetened baking chocolate
- 1 cup shortening
- 2 cups sugar
- 4 extra-large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1-½ cups flour
- ½ teaspoon kosher salt
- 1 cup toasted chopped pecans
- For the icing:
- 2 ounces unsweetened chocolate
- 3 tablespoons milk
- 1 tablespoon butter
- 2 cups sifted powdered sugar
- ½ teaspoon vanilla extract
Instructions
- To make the brownies:
- Preheat the oven to 400-degrees.
- In a medium saucepan, melt the baking chocolate and the shortening over low heat, stirring frequently.
- As soon as both the chocolate and shortening have melted, remove from the heat and stir in the sugar.
- Cool the mixture slightly, about 10 minutes then add the beaten eggs and vanilla extract, stirring until well blended.
- Stir in the flour and kosher salt, mixing well.
- Add the toasted pecans and scoop the batter into a 13” x 9” baking pan that has been sprayed with a cooking spray. Bake at 400-degrees for 20 minutes. Do not over bake!
- Allow to cool completely in the pan on a wire rack before icing.
- To make the icing:
- In a small saucepan, combine the chocolate, milk and butter over low heat, stirring until the butter and chocolate are melted.
- Remove from heat and add the vanilla extract along with the powdered sugar, stirring until smooth. Add more milk if you want a thinner icing. Spread evenly over the brownies. Allow to set slightly before cutting into squares.
