Ingredients:
- 18 tablespoon (2 sticks plus 2 tablespoon) unsalted butter, plus more for pan
- 12 ounces best-quality bittersweet chocolate, coarsely chopped
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs
- 1 1/4 cups packed light-brown sugar
- 1 3/4 cups pecan halves, coarsely chopped
Instructions:
- 1. Preheat oven to 325 degrees. Butter a 7-by-11 1/2-by-2-inch baking pan. Line pan with parchment paper; set aside.
- 2. Combine butter and chocolate in a heat-proof bowl set over a pan of simmering water, and melt. Remove from heat, and let stand until cool. Sift flour and baking powder together into a medium bowl; set aside.
- 3. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs until thick and creamy, about 5 minutes. Gradually beat in sugar. Continue beating until mixture is thick and mousse-like and a trail is left on the surface when the whisk is lifted, about 3 minutes more. Gradually fold in the chocolate mixture, alternating with the dry ingredients. Fold in nuts.
- 4. Pour batter into prepared pan, and bake until top is cracked and center is just firm to the touch, 40 to 45 minutes. (The brownies should not have a cakelike consistency). Remove from oven, and let cool in pan.
- 5. Cut into squares in the pan before turning out onto a board.
