Dark Chocolate Cake Brownies
Brownies come in so many shapes and sizes, textures and flavors and no one should be limited to just one kind. This version is a quick and easy road to satisfying that chocolate craving! Tall, with a bit of fluff and just a nudge of fudginess these brownies show up with a delicious depth of chocolate and a generous toss of toasted pecans.
Equipment
- small saucepan
- Electric mixer
- 11" x 8" baking dish
Ingredients
- 3 ounces unsweetened chocolate
- ½ cup butter
- 3 extra-large eggs
- 1 cup sugar
- ¾ cup flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup chopped toasted pecans
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350-degrees.
- Combine the unsweetened chocolate with the butter in a saucepan. Warm over medium-low heat, stirring occasionally until both are almost melted. Remove from the heat and stir until the chocolate and butter are completely melted.
- In a large bowl, beat the eggs on medium speed until they are light, frothy and pale yellow in color. Add the sugar, about ¼ cup at a time, beating well on medium speed after each addition.
- Whisk together the flour, baking powder and kosher salt. Blend into the egg and sugar mixture on low speed.
- Stir in the cooled melted chocolate and butter along with the toasted pecans and vanilla extract.
- Pour into a 11” x 8” baking dish and bake in a 350-degree oven for about 20 to 22 minutes, or until a toothpick inserted in the center comes out almost clean. A few crumbs clinging to the toothpick are fine. Don’t over bake or the brownies will be dry.
Notes
These brownies bake in a less often seen, 8” x 11” baking dish, a size used in many older recipes. You can find this size at many food markets, in kitchen stores or online. Baking can be a persnickety thing, so using the right size pan goes a long way to a successful outcome.
Kitchen tip, if you don't bake frequently make sure to check the expiration date on your baking powder.