Ingredients
2 stick (1/2 pound) unsalted butter
4 oz. unsweetened chocolate
4 large eggs
1 c. granulated sugar
1 c. packed light brown sugar
1 tsp. pure vanilla extract
3/4 c. all-purpose flour
1 c. pecans (4 ounces)
Preparation
Step 1Preheat the oven to 350F°. Butter and lightly flour a 9-by-13-inch baking dish. In the top of a double boiler, melt the butter with the chocolate; let cool.Step 2Meanwhile, in a large bowl, beat the eggs with the granulated sugar and brown sugar until thickened; beat in the vanilla. Using a rubber spatula, gently fold in the chocolate mixture until combined. Sift the flour over the batter and fold it in. Fold in the pecans.Step 3Pour the batter into the prepared pan and bake for about 25 minutes, or until a tester inserted in the center comes out with moist crumbs attached. Let the brownies cool in the pan for 1 hour before cutting into squares.Step 4Make Ahead: The brownies can be refrigerated for up to 2 days or frozen for up to 1 month.
