Brownie Bites
A burst of chocolate with an abundance of toasted crunchiness nestle tightly together leaving you with a melt in your mouth bite of this nostalgic bar cookie.
Equipment
- 8" square baking pan
- Double boiler
Ingredients
- ½ to 1 tablespoon shortening to grease the pan
- ½ to 1 tablespoon unsweetened cocoa powder
- ½ cup butter
- 2 ounces unsweetened chocolate,
- 2 extra-large eggs, room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- ¾ cup flour
- ½ teaspoon kosher salt
- 1 cup toasted chopped pecans
Instructions
- Grease the bottom and the sides of an 8” square baking pan. Toss in about 1 tablespoon cocoa powder into the pan and shake to coat the bottom and sides of the pan, then shake out excess.
- Combine the butter with the unsweetened chocolate in the top of a double boiler set over simmering water, over medium heat. Stir occasionally until both the butter and chocolate are melted together, about 3 to 4 minutes. Set aside to cool slightly.
- Place the eggs in a small mixing bowl and whisk lightly. Add the sugar and whisk into the eggs, blending them together. Whisk the melted butter and chocolate into the eggs and sugar. Stir in the vanilla extract.
- In a separate bowl mix the flour with the kosher salt and toasted pecans.
- Pour the chocolate mixture into the flour and pecans and lightly whisk together just until the flour is mixed into the batter.
- Scoop the batter out into the prepared baking pan and bake at 325-degrees for about 30 minutes or until the brownies are set. Don’t over bake or the brownies will be dry.
- Cool completely in the pan then cut into cut 2” squares or 1” x 2” pieces. Toss in powdered sugar or serve plain.