Crackly Fudge Brownies with Pecans

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by Chelsey on August 4, 2011

Every blogger’s dream is going into Crate + Barrel and being able to purchase various dishes, silverware, containers, jars, kitchen utensils or new gadgets to use and explore in the world of food and photography.  When I was interning, the chef  of David Burke Kitchen sent me on a mission to Crate + Barrel to pick out 8 platters to use to pass Hor d’oeuvres on.  I had a field day.  It was so hard not walking out with little gizmos and gadgets for my kitchen.  Yes, my kitchen.  My parents mom might disagree with that… 😉

These brownies would have photographed beautifully next to a glass milk carton labeled cream.  Right? How cute is that! They also have one for sugar.  These straw-spoons would make eating slurping smoothies ten times more fun and would have looked adorable in a glass jar filled with milk.

However, in all of my journeys to Crate and Barrel or Sur la Table in the past two months, I have purchased a few things.  These condiment spoons (in aqua and orange) are super cute and come in handy despite what my parents think.  I used them to serve various dips during the graduation party we threw at my house for family.  I also used them for all of the sides and toppings during fish taco night last week.  They loved the cleanliness of the spoons, thank you very much.  I have also purchased this mini spoon and mini fork.  The longer handle comes in handy when I eat something out of a jar, because there is always a jar involved in my meals…I’m obsessed.  I also purchased two iced tea spoons from Sur La Table because I couldn’t decide which one I wanted.

But onto equally important things, these brownies.  I was silly, I didn’t believe Bree when she said that these brownies will turn anyone into a brownie convert.  That these brownies will make you crave brownies. Or that you will bake these brownies more than once in the first week.  All three of those were accomplished.  The first batch (pictured) was made with all dark chocolate (my favorite) and chopped pecans (not toasted).  The second batch was made sans pecans because I was out and with a bit of milk chocolate to please my mother, she’s convinced that she doesn’t like dark chocolate despite the second batch being 3.5 oz of dark chocolate and about .5 oz of milk.  While I enjoyed both versions, the ones with pecans stole the show.  The crunch provided the perfect break while sinking your teeth into pure fudge brownies.

And they are super simple to make, just melt the butter and chocolate over a double broiler.

Once smooth and delicious, add in the sugar and vanilla

And then the lovely eggs, one at a time.

And the flour, I used whole wheat flour because I love the nuttiness it lends to baked goods and I prefer baking with whole grains.

Oh the pecans…they make the brownies.  My dad and I loved the brownies with nuts much better than the ones without.

Once all stirred, pour the batter into a lined 9 inch (or 8 inch) pan (greased tinfoil or parchment paper) and bake at 400*F for 20-25 minutes.  Make sure your pan is METAL, not glass.  Once the brownies come out of the oven,  place in a larger pan (I used 9 x 13) filled with ice water.  Allow to cool COMPLETELY before cutting.  It’s hard, but if I can do it, so can you.

Then, its finally time to cut and enjoy!

Nom nom nom

With love and cupcakes,
Cookteen

 

 

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