An often requested recipe from George Hirsch Lifestyle, it is ideal for every occasion. Enjoy as is or upgrade by topping with your favorite ice cream. The brownie derives its character from a deep rich cocoa base for the chocolate flavor.
Double Chocolate Brownies
Makes 12-18 Brownies
chefgeorgehirsch.com | George Hirsch Lifestyle
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 pound (2 sticks) 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 chips
Preheat the oven to 350 degrees.
Grease and flour an 8 x 12 x 2 inch-baking pan.
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, cream on high speed for 2 minutes, until light and fluffy.
On a low speed add vanilla and eggs, one at a time, stopping machine to scrape 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 baking pan making sure the batter is spread evenly and smooth.
Bake for 25-30 minutes. Caution to not over bake. Brownies are baked when pressed cakes 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.