Best-Ever Brownies...

Decadently dense but moist, nutty and absolutely chocolatety over sugary, this was a sweet ending to a lovely Thanksgiving dinner and weekend...

Best-Ever Brownies
Makes 16 brownies

1 cup pecans, toasted at 325F for eight minutes or until golden, cooled then chopped
1 cup all-purpose flour
1/4 cup cocoa powder
1/4 tsp. salt
4 squares Baker's semi-sweet chocolate (I am partial to Baker's as I used to work for Kraft)
2 squares Baker's bittersweet chocolate
1/2 cup unsalted butter, cut into pieces
3 eggs
3/4 cup granulated sugar
2 tsp. vanilla

Cook's NOTE: Baking with some bittersweet chocolate creates a richer, less sweet flavour than with all semi-sweet chocolate. 

Spray a 9-inch square baking dish with oil. In a small bowl, stir flour with cocoa and salt. Coarsely chop chocolate; place in a medium-size bowl along with butter.

Microwave chocolate and butter on medium until almost melted, about two minutes. Use a rubber spatula to stir chocolate halfway through microwaving. Then stir until smooth. Let cool.

In a large bowl, whisk eggs, then sugar and vanilla. Using a spatula, scrape in cooled chocolate mixture, then stir until well blended. 

Gradually stir in flour mixture, just until incorporated. (TIP: Over mixing toughens brownies and makes them firm rather than moist.) Stir in nuts until evenly distributed. Spread batter in baking dish. Smooth top.

Bake until edges are firm and middle is set, 35 to 45 minutes. Don’t overbake. (A toothpick inserted in the centre may have chocolatey crumbs clinging to it.) TIP: If you bake in a toaster oven (this will save on energy over an oven as the pan size fits perfectly in most), bake at 325F for 25 minutes. 

Remove pan to a rack and cool. Cut into 16 squares. Brownies will keep well, covered, at room temperature for up to three days or in the freezer up to one month.

If you are toting or packing to eat later, make sure to cool completely on a rack before doing so.

Ahh.. look at my chocolatety moist centres... delish!!

Variations: Substitute pecans for skin-off toasted hazelnuts or blanched toasted whole almonds.Jazz up brownies with generous pinches of cinnamon, nutmeg or cayenne. Stir into flour before adding to the egg mixture. Or go all out by stirring 1/2 cup chopped Skor bars, toffee bits or dried cranberries into batter along with nuts.

I hope everyone had a Happy Thanksgiving! I know we did!...

Let the good times roll...