Triple Chocolate Brownies with Pecan Flour
Author: Dédé Wilson
Makes: Makes 32 brownies
½ cup all-purpose flour
¼ cup Oliver Farm pecan flour
1½ teaspoons baking powder
½ teaspoon salt
1 cup (6 ounces) semisweet chocolate morsels/chips
1 cup toasted pecan halves, finely chopped
8 ounces semisweet chocolate, finely chopped, such as Callebaut or Ghirardelli
1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
3 ounces unsweetened chocolate, finely chopped
1 cup plus 2 tablespoons sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
Position rack in center of oven. Preheat oven to 350°F. Coat a 9 x 13-inch baking pan with nonstick spray; set aside.
Whisk flour, pecan flour, baking powder and salt together in a large bowl. Stir in chocolate chips and all of the pecans to coat; set aside.
Melt 8 ounces of chopped chocolate, butter and unsweetened chocolate in a medium bowl over simmering water or in a microwaveable bowl. Cool to lukewarm.
In a large bowl, gently whisk together the sugar, eggs, and vanilla. Stir in the lukewarm chocolate mixture into the egg mixture and allow to cool to room temperature. Fold then stir in the dry mixture just until combined. Pour into prepared pan.
Bake for 30 to 35 minutes, rotating pan front to back once during baking, until a toothpick inserted in the middle comes out with moist crumbs clinging. Do not over bake. Cool on rack. Cut into squares; best eaten within 3 days. Store in airtight container at room temperature in single layers separated by parchment paper or foil. May be frozen up to 1 month, double wrapped in plastic and then foil.
I cannot stress enough how tender and delicate these can be. Take care when cutting and transferring to plates or storage containers to minimize crumbling or breaking.
Photo: Dede WIlson