GREENWICH VILLAGE BROWNIES
Based on a recipe from Maida Heatter's Book of Great Cookies
Maida Heatter describes, "The brownies are moist, fudgy and extra-chewy almost like chocolate caramels."
Ingredients:
2 cups unsifted all-purpose flour (measure before sifting)
1/4 teaspoon salt
6 (1 oz.) squares unsweetened chocolate
1/2 lb. (2 sticks butter)
1 teaspoon vanilla extract
2 cups granulated sugar
1 cup light brown sugar, firmly packed
2/3 cup light corn syrup
6 eggs
10 oz. (3 C.) pecan halves or large pieces
Directions:
Preheat oven to 350ºF. Grease a 15 1/2 x 10 1/2 x 1-inch jellyroll pan.
Line it with parchment paper, butter the paper, and dust lightly all over with flour. Then, invert the pan to shake out any excess flour. Sift the flour and salt together; set aside. Melt chocolate in the top of a double boiler and stir until smooth and set aside.
Cream the butter in a large bowl of an electric mixer and then, add the vanilla and both sugars. Beat well to mix. Beat in the corn syrup to mix well. Add the eggs one at a time, beating until smooth after each addition. Then, beat in the melted chocolate. On low speed, gradually add the flour, and beat again until smoothly mixed. Off the mixer, stir in 2 cups of the pecans and then, pour the batter into the prepared pan and spread to smooth the top. Sprinkle the reserved cup of pecans over the top. Bake for 40 to 45 minutes or until a toothpick inserted in the middle of the brownie comes out clean but not dry. Cool in the pan for 30 minutes.
Remove the cake from the pan, remove the parchment but leave the brownie right side up to cool completely. To cut the cake, chill in the freezer or refrigerator until it is quite firm. Or cover with saran or tin foil and leave overnight to stand at room temperature. Use a long, thin sharp knife or a finely serrated one to cut it into bars. Wrap the brownies individually or store them in an airtight freezer box.
NOTE: If there are any burnt edges on the cake, they should be trimmed off.
Based on a recipe from Maida Heatter's Book of Great Cookies
Maida Heatter describes, "The brownies are moist, fudgy and extra-chewy almost like chocolate caramels."
Ingredients:
2 cups unsifted all-purpose flour (measure before sifting)
1/4 teaspoon salt
6 (1 oz.) squares unsweetened chocolate
1/2 lb. (2 sticks butter)
1 teaspoon vanilla extract
2 cups granulated sugar
1 cup light brown sugar, firmly packed
2/3 cup light corn syrup
6 eggs
10 oz. (3 C.) pecan halves or large pieces
Directions:
Preheat oven to 350ºF. Grease a 15 1/2 x 10 1/2 x 1-inch jellyroll pan.
Line it with parchment paper, butter the paper, and dust lightly all over with flour. Then, invert the pan to shake out any excess flour. Sift the flour and salt together; set aside. Melt chocolate in the top of a double boiler and stir until smooth and set aside.
Cream the butter in a large bowl of an electric mixer and then, add the vanilla and both sugars. Beat well to mix. Beat in the corn syrup to mix well. Add the eggs one at a time, beating until smooth after each addition. Then, beat in the melted chocolate. On low speed, gradually add the flour, and beat again until smoothly mixed. Off the mixer, stir in 2 cups of the pecans and then, pour the batter into the prepared pan and spread to smooth the top. Sprinkle the reserved cup of pecans over the top. Bake for 40 to 45 minutes or until a toothpick inserted in the middle of the brownie comes out clean but not dry. Cool in the pan for 30 minutes.
Remove the cake from the pan, remove the parchment but leave the brownie right side up to cool completely. To cut the cake, chill in the freezer or refrigerator until it is quite firm. Or cover with saran or tin foil and leave overnight to stand at room temperature. Use a long, thin sharp knife or a finely serrated one to cut it into bars. Wrap the brownies individually or store them in an airtight freezer box.
NOTE: If there are any burnt edges on the cake, they should be trimmed off.