Know Your Cookie:
A brownie is considered a sheet cookie, as its soft batter spreads across a sheet-like pan to bake. Other types of sheet cookies would include blondies and rainbow cookies. After sheet cookies are baked, they are cooled and can be cut into squares, rectangles, or any other shapes.
An often requested recipe from George Hirsch Lifestyle. It is ideal for every occasion. Enjoy it as is, or upgrade it by topping it with your favorite ice cream. The brownie derives its character from a deep, rich cocoa base for the chocolate flavor.
Did you know, chocolate is a winter mood booster? Dark chocolate contains the amino acid tryptophan, a well-recognized serotonin producer. It’s also one of the best food sources of magnesium, an important mineral that allows the body to relax.
A one-ounce serving of dark chocolate contains 64 mg of magnesium. That’s 16% of the recommended daily intake. Add to that an abundance of other essential minerals, antioxidants, flavanols, and prebiotic fiber—all which makes us feel better in more ways than one.
chefgeorgehirsch.com | George Hirsch Lifestyle
Makes 12-18 Brownies
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 pound (2 sticks) of sweet butter, softened at room temperature
2 cups granulated sugar
4 eggs, beaten
1/2 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 1/2 cups chopped pecans or walnuts
1 1/2 cups semisweet chopped chocolate pieces; or chocolate, or butterscotch chips
Preheat the oven to 350 degrees.
Grease and flour an 8 x 12 x 2-inch baking pan and line it with a parchment paper baking sheet.
In a small bowl, mix flour, baking powder, baking soda, and salt well. Set aside.
Cream butter in a mixing bowl until light and fluffy. Add granulated sugar and cream on high speed for 2 minutes, until light and fluffy.
On a low speed, add vanilla and eggs, one at a time, stopping the machine from scraping down the bowl well after each addition. On a low speed, add flour and cocoa powder to the butter mixture and mix just until flour is absorbed. Do not over-mix.
By hand, fold the pecans and chocolate in with a rubber spatula.
Optional: if using coconut, mix 3/4 of coconut with pecans and chocolate.
Using a spatula, spread the batter into a baking pan, making sure the batter is spread evenly and smooth.
Bake for 25-30 minutes. Caution to not overbake. Brownies are baked when pressed. The cake springs back when pressed lightly with your finger, or a toothpick comes out clean. Cool in the pan for 2 hours, and cut the brownies into rectangle or square pieces.
