So I have been really busy lately. Husband started a new job. Enrolling Lana in pre-school. It has been hectic. And when I feel like I am totally losing it I bake. Have you ever seen the movie Julie and Julia? There is a scene where Julie has had the most terrible day at work and she is feeling completely overwhelmed by her life. So she goes home and bakes a chocolate pie. And she is explaining to her husband how she doesn't know about a lot of things but she knows if she puts these ingredients together and cooks them just right it will turn into a perfect chocolate pie. Yes that scene is my life. Baking is my therapy. And thankfully I have a work who is all too eager to take all those calorie-ridden treats off my hands. Still on the diet folks. Down six pounds!
So anyway back to these brownies. I dug out the old recipe binder that is overflowing from magazine recipe tear-outs. Back from the days before Pinterest, when I received multiple food magazines via ye olde mailbox and I was a newlywed. I canceled those subscriptions and promised myself I would renew them when I got through some of the recipe binder bulk. Yeah so that didn't happen.
But things have changed now. I have a Kitchenaid mixer. I have a three-year-old daughter who loves to be my baking assistant. And I work at a lab that has a break room to dispose of the goodies. I'm trying to bake one new thing a week to try some recipes and keep some sanity during my jam-packed summer. Every weekend there is an event!
So here is the first recipe. Double-Chocolate Brownies from the America's Test Kitchen magazine. They were pretty much amazing. Tasted like gourmet brownies but went together like a simple box mix. The only down-side was they tended to dry out quickly. I'm not sure if it was because I pre-cut and packaged them for special deliveries or the recipe just tends to be better the first few days after they are baked. My special delivery peeps didn't have any complaints so maybe I am just being a dessert food snob!
Double-Chocolate Brownies
(from the America's Test Kitchen Magazine)
3/4 cup (1-1/2 sticks) unsalted butter
4 ounces (4 squares) unsweetened chocolate
2 cups sugar
4 large eggs
1-1/4 cups all-purpose flour
2 teaspoons vanilla extract
1 cup chopped pecans
1 bag (12 ounces) chocolate chips (2 cups)
1. Heat oven to 350°. Line a 13 x 9 x 2-inch baking pan with nonstick foil, leaving overhang.
2. In large glass bowl, heat butter and chocolate in microwave on HIGH for 2 minutes; stir until smooth. Let stand 5 minutes to cool slightly. Whisk in sugar, eggs, flour and vanilla. Stir in pecans and half of the chocolate chips (1 cup). Transfer batter to prepared pan. Sprinkle with remaining 1 cup chocolate chips.
3. Bake at 350° for 35 minutes, until top is dry to the touch. Let cool completely in pan on wire rack. Lift brownie from pan with foil. Cut into squares and serve.
The recipe says that it makes 24 brownies. I was good and cut mine into 24 pieces. Be warned - they may look small but they pack a wallop of richness! They are best eaten in the following two to three days. Enjoy!
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