Thursday, September 10, 2009


This is adapted from the LA Times’ adaptation of the above bakery’s recipe. I cut the sugar down a bit - 3 cups just seemed ridiculous. Its actually a nice variation on the typical chocolate brownie: rich but not overpoweringly and nicely moist and fudgey. The firefighters at our annual Block Party loved them!

2 sticks butter
8 ounces bittersweet chocolate
5 eggs
3 cups sugar
1 tablespoon vanilla
1 teaspoon salt
1 1/2 cups flour
2 1/2 cups toasted, chopped pecans or walnuts

Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish.

In a medium, heavy-bottom saucepan, melt the butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.

Beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted chocolate, then the salt and flour just until combined. Gently fold in the nuts.

Pour the batter into the prepared pan. Bake in the center of the oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist. The color is a pale brown – don’t overcook! Cool before cutting.

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