Classic Chocolate Brownies
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!
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.
Notes
Icing the brownies is certainly optional - my crew often likes brownies minus the icing, either way is fabulous.
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.