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prettygirlfood: Fudge Brownies Ingredients:1 3/4 cups flour1/2 tsp salt16 tbsp butter, cut into chunks2 cups sugar1/4 cup water11 oz semisweet chocolate, broken up2 oz unsweetened chocolate, broken up1 tbsp vanilla extract4 large eggs2 cups pecans Preheat oven to 325 F and line a 9”x13” baking pan with aluminum foil, allowing the foil to overhang the ends of the pan by a couple inches. Grease the foil with nonstick spray. In a large saucepan, bring the butter, sugar, and water just to a boil over medium-high heat, stirring. Remove from the heat. Stir the chocolates into the sugar mixture until completely melted. Let cool to warm so that the eggs won’t curdle. Stir the vanilla into the chocolate mixture. Then add the eggs and mix thoroughly. Stir the dry ingredients into the chocolate mixture just until the batter is evenly blended. Less mixing = more tender brownies. Stir in the nuts. Turn out the batter into the pan, spreading it evenly to the edges. Bake for 20-30 minutes, or until the center is barely firm when tapped. Transfer the pan to a wire rack and let cool to warm, about 20 minutes. Or just dig right in like some people and brave the burning of your taste buds for that warm gooeyness that will be lost within the minutes of cooling. What crazy person would do that?!
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prettygirlfood:

Fudge Brownies

Ingredients:
1 3/4 cups flour
1/2 tsp salt
16 tbsp butter, cut into chunks
2 cups sugar
1/4 cup water
11 oz semisweet chocolate, broken up
2 oz unsweetened chocolate, broken up
1 tbsp vanilla extract
4 large eggs
2 cups pecans

Preheat oven to 325 F and line a 9”x13” baking pan with aluminum foil, allowing the foil to overhang the ends of the pan by a couple inches. Grease the foil with nonstick spray.

In a large saucepan, bring the butter, sugar, and water just to a boil over medium-high heat, stirring.

Remove from the heat. Stir the chocolates into the sugar mixture until completely melted. Let cool to warm so that the eggs won’t curdle.

Stir the vanilla into the chocolate mixture.

Then add the eggs and mix thoroughly.

Stir the dry ingredients into the chocolate mixture just until the batter is evenly blended. Less mixing = more tender brownies.

Stir in the nuts.

Turn out the batter into the pan, spreading it evenly to the edges.

Bake for 20-30 minutes, or until the center is barely firm when tapped. Transfer the pan to a wire rack and let cool to warm, about 20 minutes. Or just dig right in like some people and brave the burning of your taste buds for that warm gooeyness that will be lost within the minutes of cooling. What crazy person would do that?!

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