Were you ever a Brownie in elementary school? Because I was. I loved earning those little triangle badges, and I even loved that hideous brown/orange uniform. I did not love the forced camping. Except the monkey bread we made around the campfire. That was awesome.
But obviously, my favorite part was selling Girl Scout Cookies. I would fill up my red wagon with cookies and deliver them to my neighbors. But shouldn't the Brownies have sold Girl Scout brownies?
Anyways, Todd and I went over to Raul's studio last night to check out the beginning of his Fall/Winter 2011 collection. Check out his previous collection here... it's beautiful. Since I have been given the oh-so-important title of VP of Cake, I thought I should bring over some treats. I scanned my Dorie Greenspan cookbook and found her Classic Brownies. Perfect.
I made a few variations to the recipe, including using extra dark chocolate. You know, the kind that's almost too dark to eat on it's own. Plus, I used pecans instead of walnuts because that's what I had in the pantry.
Try them out. They're delicious!
Dark Chocolate Pecan Brownies (adapted from Dorie Greenspan's Classic Brownies)
4 1/2 tablespoons unsalted butter, cut into 5 pieces
4 ounces 100% cacao unsweetened chocolate (I used Ghiradelli), coarsely chopped
2 ounces semi-sweet chocolate (again, Ghiradelli), coarsely chopped
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon instant espresso powder
1/2 teaspoon salt
1/3 cup all-purpose flour
1 cup chopped pecans
Preheat oven to 325 degrees and line an 8-inch square baking pan with tin foil and then butter or spray the foil. Place prepared pan on baking sheet.
In a heatproof bowl set on top of a bowl of simmering water, place butter and chocolate. Stir occasionally until everything is just melted. Remove the bowl from the heat.
With a whisk, stir in the sugar -- it's going to turn grainy, that's okay. Whisk in the eggs, one at a time, giving a good beating after each addition. Add the vanilla and beat. Gently stir in the espresso, salt and flour until just combined. Switch to a rubber spatula and fold in the chopped pecans.
Scrape the batter into the prepared pan. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let sit until completely cool. Lift foil and brownies out of pan to cut into 12-16 squares.