Bistro Menil's Double Chocolate Brownies
When baking something with nuts in it, you'll want to toast the nuts before adding to the batter. All of the other ingredients insulate the nuts in the oven, so they don’t develop that crispy, toasty exterior. Trust us—it makes a difference.
Ingredients
- Nonstick spray for greasing
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ⅔ cup melted butter, cooled
- ½ cup boiling water
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- ¼ teaspoon fine sea salt
- ½ cup coarsely chopped toasted pecans
- 2 cups (24 ounces) semisweet chocolate chunks
Instructions
- Preheat the oven to 350°F and grease an 9-by-9-inch metal baking pan.
- In a large bowl, sift the cocoa powder with the baking soda. Whisk in ⅓ cup of the melted butter, then whisk in the boiling water until smooth. Whisk in the sugar, eggs, vanilla, and the remaining ⅓ cup of melted butter. Fold in the flour and salt until just incorporated. Fold in the pecans and chocolate chunks.
- Scrape the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, or until the center is set and the edges begin to pull away from the sides of pan. Transfer to a rack and let cool. Cut into squares and serve with a scoop of vanilla ice cream.
Notes
MAKE AHEAD: The brownies can be stored in an airtight container at room temperature for up to 5 days.
Recipe courtesy of Chef Greg Martin of Bistro Menil.
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