If one is going to take the trouble to make chocolate brownies, and incur the wrath of the Fat-god for eating them, one may as well make them right. Brownies from a box? No thank you.
I got this chocolate brownie recipe years ago from my dear friend Suzanne, who had adapted it from an Alice Medrich recipe from the book Bittersweet: Recipes and Tales from a Life in Chocolate she found in Epicurious.
Suzanne uses the same method and proportions, but instead of using vanilla, she flavors the brownies strongly with almond extract. So good!
They are the kind of brownie that can’t make up their mind whether they would rather be cake or fudge. The almond extract gives these brownies a wonderful flavor, a perfect blend with the cocoa and pecans.
I got this chocolate brownie recipe years ago from my dear friend Suzanne, who had adapted it from an Alice Medrich recipe from the book Bittersweet: Recipes and Tales from a Life in Chocolate she found in Epicurious.
Suzanne uses the same method and proportions, but instead of using vanilla, she flavors the brownies strongly with almond extract. So good!
They are the kind of brownie that can’t make up their mind whether they would rather be cake or fudge. The almond extract gives these brownies a wonderful flavor, a perfect blend with the cocoa and pecans.
Best Chocolate Brownies Recipe
Ingredients
- 10 tablespoons (1 1/4 sticks, 140 g) unsalted butter
- 1 1/4 cups (250 g) granulated sugar
- 3/4 cup plus 2 tablespoons (85 g) unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 2 cold large eggs
- 1/2 cup (65 g) all-purpose flour
- 2/3 cup (90 g) pecan pieces
Read More: Best Chocolate Brownies
