One of my favorite treats are these brownies, they have crunchy edges with a rich fudgy chocolate middle and lots and lots of nuts. The original recipe is from “The Perfect Recipe” by Pam Anderson. I have changed a couple things to make them even more perfect to me.
Adjust oven rack to lower-middle position and preheat oven to 325°F. Whisk flour, salt and baking powder in a small bowl; set aside.
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Melt chocolates and butter in a medium bowl over a pan of simmering water or in microwave.
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
I love the crunchy edge on brownies. The original recipe has you bake the brownies in a 9″ x 9″ pan. One time I baked the brownies in the large muffin tins and loved having all the extra crunchy edges. Grease a large muffin tin with butter and then dust with flour.
Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy.
1 1/4 cups sugar
2 teaspoons vanilla extract
3 large eggs
Add dry ingredients; whisk until just incorporated.
Stir in nuts, if desired.
3/4 cup toasted walnuts, pecans, macadamia nuts or peanuts (optional, I use walnuts and double the amount or 1 1/2 cups nuts)
Pour batter into prepared pan; bake until a toothpick or cake tester inserted into center comes out with wet crumbs, 35 to 45 minutes.
Cool brownies in pan on a wire rack for 5 minutes. Go around edge of each muffin with knife and turn out of wire rack. Completely cool brownies on rack, at least 3 hours. Cut into desired size and serve. If not serving immediately, do not cut brownies. (Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to 5 days.)
I hope you will enjoy these as much as I do. The cookbook also has a Strawberry Cream Cheese Brownies that is delicious.