Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to C.Richardson      

Recipe Categories:

    Perfect Brownies

    Source of Recipe

    Martha Stewart

    Recipe Introduction

    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Yield: 15 small squares

    List of Ingredients

    18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, plus more for pan
    12 ounces best-quality bittersweet chocolate, coarsely chopped
    1/2 cup all-purpose flour
    1 teaspoon baking powder
    3 large eggs
    1 1/4 cups light brown sugar, packed
    1 3/4 cups pecan halves, coarsely chopped


    Preheat oven to 325 degrees F. Butter a 7 by 11 1/2 by 2-inch baking pan. Line with parchment paper; set aside.
    In a heatproof bowl set over a pan of simmering water, combine the butter and chocolate and melt. Remove from heat and let stand until cool. Sift the flour and baking powder together into a medium bowl; set aside.
    In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs until thick and creamy, about 5 minutes. Gradually beat in the sugar. Continue beating until mixture is thick and mousse-like and a trail is left on the surface when the whisk is lifted, about 3 minutes more. Gradually fold in the chocolate mixture, alternating with the dry ingredients. Fold in the nuts.
    Pour batter into prepared pan, and bake until top is cracked and the center is just firm to the touch, about 40 to 45 minutes. The brownies should not have a cake-like consistency. Remove from oven and let cool in pan.
    Cut into squares in the pan before turning out onto a board.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |