Whisk sugar, eggs, vanilla, and salt in large bowl until fluffy. Stir in melted chocolate mixture. Mix in flour, then nuts and chocolate chips; spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 35 minutes.
GLAZE: Meanwhile, bring cream to boil in small saucepan. Remove from heat. Whisk in bittersweet chocolate. Pour glaze over brownies in pan. Chill uncovered 1 hour. Cut into squares. Serve cold or at room temperature.
This quick and easy dessert would be great made with almost any kind of nut. Three others to try: walnuts, almonds, and peanuts. Makes 16
⅔ cup unbleached all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 ounces unsweetened chocolate, chopped
2 large eggs
1 teaspoon vanilla extract
1 cup sugar
½ cup (1 stick) unsalted butter, room temperature
½ cup chopped pecans
⅓ cup raisins
⅓ cup bittersweet or semisweet chocolate chips
Preheat oven to 350°F. Butter 9×9×2-inch metal baking pan. Whisk flour, baking powder, and salt in small bowl. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly.
Whisk eggs and vanilla into chocolate. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in chocolate mixture. Mix in flour mixture. Stir in pecans, raisins, and chocolate chips. Transfer batter to prepared pan.
Bake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool. Cut into squares.
DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
A little instant espresso powder really heightens the chocolate flavor in these extra-thick brownies. If you can’t find espresso powder, you can use instant coffee powder. Makes 16
¾ cup (1½ sticks) unsalted butter, cut into 12 pieces
5 ounces unsweetened chocolate, chopped
1 tablespoon instant espresso powder or instant coffee powder
2 cups sugar
1 teaspoon vanilla extract
4 large eggs
¾ cup unbleached all purpose flour
½ cup heavy whipping cream
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
Position rack in center of oven and preheat to 325°F. Line 8×8×2-inch metal baking pan with aluminum foil, leaving 2-inch overhang. Butter foil. Stir butter, unsweetened chocolate, and espresso powder in heavy medium saucepan over low heat until melted and smooth. Pour chocolate mixture into large bowl and cool 10 minutes.
Using electric mixer, beat sugar and vanilla into chocolate mixture. Add eggs 1 at a time, beating well after each addition. Add flour; beat at low speed just until blended. Pour batter into prepared pan.
Bake until just firm to touch and tester inserted into center comes out with some thick wet batter still attached, about 45 minutes. Cool brownies in pan on rack 10 minutes. Using metal spatula, press down brownie edges to level top. Cool completely.
Bring cream to simmer in heavy medium saucepan. Reduce heat to low. Add bittersweet chocolate; whisk until smooth. Pour glaze over brownies in pan. Chill until firm, about 3 hours.
Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into squares; remove from foil. Serve cold or at room temperature.
DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
Brownie PointsFive tips for picture-perfect brownies:1. TAKE THE TEMPERATURE: Your oven’s temperature, that is. Preheat the oven for at least 20 minutes before baking and use an oven thermometer to make sure the number on the dial matches the temperature inside the oven.2. FOILED AGAIN: To prevent the brownies from sticking, line the baking pan with a long sheet of aluminum foil, letting some foil hang over the edges. After the brownies cool, use the foil flaps as a sling to lift the entire brownie out of the pan.3. THE SWEET STUFF: The chocolate that you use can make or break a pan of chocolate brownies. Use high-end chocolate: Valrhona, Callebaut, Lindt, and Perugina are a few of our favorites, or buy a few different kinds at the store and do a taste test to see which brand you prefer.4. DONE AND DONE: Because each oven is different, the baking times in this book are approximate. Begin checking the brownies at least 5 minutes before the baking time indicated in the recipe. To make sure the brownies are ready, use the test for doneness described in the recipe (usually “tester inserted into center comes out with moist crumbs attached”).5. THE KINDEST CUT: For clean cuts, use a sharp knife with a thin blade. Don’t use a serrated knife, because it will tear up the edges of the brownies. Before cutting, dip the knife in a glass of hot water, then wipe the knife clean, repeating after every cut.
This recipe, which makes nearly 75 brownies, is perfect for a big buffet dinner. The marbled topping is easy to create—keep it in mind for topping some of your other favorite bar cookies. Makes about 6 dozen
Brownies
2½ cups semisweet chocolate chips
1 cup (2 sticks) unsalted butter, cut into 16 pieces
1 cup sugar
4 large eggs
¼ teaspoon salt
2 teaspoons vanilla extract
¾ cup unbleached all purpose flour
1 cup coarsely chopped hazelnuts, toasted
Topping
12 ounces bittersweet or semisweet chocolate, chopped
3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
BROWNIES: Preheat oven to 350°F. Butter and flour 15×10×1-inch baking sheet. Stir chocolate chips and butter in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Combine sugar, eggs, and salt in heavy large saucepan. Whisk constantly over low heat just until sugar dissolves, about 5 minutes (do not boil). Remove from heat. Whisk in chocolate mixture and vanilla. Whisk in flour and nuts. Spread batter in prepared pan.
Bake until tester inserted into center comes out with some moist crumbs attached, about 30 minutes. Cool brownies completely in pan on rack.
TOPPING: Stir semisweet chocolate in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Spread over brownies.
Stir white chocolate in another medium metal bowl set over saucepan of barely simmering water until melted and smooth. Spoon into resealable plastic bag. Cut small tip off 1 corner of bag. Pipe lines of white chocolate crosswise atop brownies, spacing lines 1 inch apart. Draw toothpick lengthwise across lines, alternating direction from left to right and right to left, to create marbled pattern. Chill just until firm enough to cut, about 30 minutes. Cut brownies into small squares.