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–+ servings

Brownies with nuts

Crisp crackly top, fudgy center, chewy and gooey, with toasted spicy pecans
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine Global
Servings 16 pieces
Calories 424 kcal

Ingredients
  

  • 240 gram Unsalted Butter Melted and Cooled
  • 30 ml neutral oil
  • 260 gram Granulated Sugar
  • 200 gram Light Brown Sugar
  • 4 ea Eggs Jumbo, Room Temp
  • 15 ml Vanilla Extract
  • 4 gram Salt
  • 130 gram AP Flour
  • 100 gram Cocoa Powder Unsweet, good stuff
  • 200 gram Chocolate Chips Large, Good Stuff
  • 200 gram Pecans Optional, toasted or spiced https://www.roguechef.com/?p=3608

Instructions
 

  • Preheat oven to 350
  • Lightly grease an 8x12-inch baking pan with cooking oil spray. Line with parchment paper; set aside.
  • Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. 
  • Add the eggs and vanilla; beat until lighter in colour 
  • Sift in flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined. (DO NOT over beat)
  • Fold in 3/4 of the chocolate pieces and nuts
  • Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces and nuts
  • Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch.
  • OR 35-40 minutes if you like your brownies well set and firm.
  • Rest for 15 minutes and remove from the pan.
  • Continue to rest until cool, then slice as desired

Notes

This is a basic brownie; the add-ins are limited only by your imagination:
  • Macerated and drained dried fruit
    • Raisins or cranberries soaked in bourbon or rum
  • Other chips
    • Peanut butter
    • Butter Scotch
  • Other Nuts
  • Shredded coconut
As with all baking, I use metric measurements and measure accurately.
KNOW YOUR OVEN.
I tend to bake on the top shelf in the oven. The middle shelf cooks much faster, slightly burns my baked goods on the top and dries them out.
Set a timer if you need to.
DO NOT OVERMIX once the flour is introduced.  This will impact the texture of the brownie.

Nutrition

Calories: 424kcalCarbohydrates: 46gProtein: 3gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 33mgSodium: 164mgPotassium: 214mgFiber: 4gSugar: 37gVitamin A: 383IUVitamin C: 0.1mgCalcium: 52mgIron: 2mg
Keyword Brownie, Cakes, Cookies, Nuts
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