Deep, Dark, Decadent Brownies

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I don’t know what possessed me to make these brownies, because ordinarily I am not a brownie person. But something told me that this would be an excellent dessert to accompany a pasta dish that I had made for supper (recipe coming later in the week). I know, I know, pasta does not really call for chocolate, but that day, for me, it did. 

I cannot tell you how good these brownies are. Coming from a non-brownie lover like me, that is significant. These are eyes-roll-back-in-your-head sensational! I literally made yummy sounds while I was eating these; pigs in truffles do not make noises like I did while consuming one. 

I found the recipe unusual in that it called for putting them in the freezer right after baking, and then wrapping them individually in plastic wrap and freezing them, but I totally get that now. Had I not frozen them, I would have eaten the entire pan. 

Make these! I’m not just kidding around. They are so easy, don’t call for a lot of equipment, and are certainly worthy to serve company if any remain. You can dust them with powdered sugar, top them with ganache, or just enjoy them, like I did, as is. Magnificent!

Deep, Dark, Decadent Brownies
Adapted from a recipe on Thibeault’s Table

1 c. unsalted butter
20 oz. dark (60% cacao) chocolate chips
1½ c. sugar
4 large eggs
Pinch of salt
1 c. all-purpose flour
½ t. vanilla extract
½ t. espresso powder
1 c. toasted pecan halves

Preheat oven to 350° F. Line a 9” x 9” x 2” pan with foil, leaving two inches on each end to hang over the edges of the pan, and grease with butter; set aside.

In a large saucepan, over medium heat, melt butter and sugar together, whisking occasionally, until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth.

Add one egg at a time, mixing well before each addition. Remove from heat and stir in vanilla and espresso powder.

Stir in flour and salt, and mix well. Stir in the pecans and pour into prepared pan. Bake in preheated oven for approximately 35 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer.