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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
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: Global
Calories: 424
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat oven to 350
  2. Lightly grease an 8x12-inch baking pan with cooking oil spray. Line with parchment paper; set aside.
  3. Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. 
  4. Add the eggs and vanilla; beat until lighter in colour 
  5. Sift in flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined. (DO NOT over beat)
  6. Fold in 3/4 of the chocolate pieces and nuts
  7. Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces and nuts
  8. 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.
  9. OR 35-40 minutes if you like your brownies well set and firm.
  10. Rest for 15 minutes and remove from the pan.
  11. Continue to rest until cool, then slice as desired

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

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.

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