The chocolatier’s “secret”: Use top-quality chocolate to make these delicious chocolate brownies.
Pecan Brownie Recipe
From Chocolatier Chuck Siegel
These brownies—a fudgy, bittersweet chocolate brownie enhanced with pecans rather than the traditional walnuts—are from Chuck Siegel, founder of Bay Area chocolatier Charles Chocolates (read our review of Charles Chocolates). The difference between good brownies and great brownies is great ingredients. Chuck uses the same fine chocolate—Guittard or El Rey—that he uses in his chocolates. Use fresh butter (not old butter from the back of the fridge), fresh eggs, not those nearing expiration, and fresh nuts. You can taste the difference!
Brownies can be a snack cake, a casual dessert with ice cream, or cut into bite-sized cubes for a petit fours plate or served with coffee after dinner. They’re perfect for Father’s Day, summer picnics, barbecues or any time!
- 3 cups pecan pieces, lightly toasted
- 12 ounces bittersweet chocolate (preferably E. Guittard 72% or
El Rey 71% cacao)
- 10 ounces unsalted butter
- 5 large eggs at room temperature
- 1-1/2 cups sugar
- 2 tablespoons real vanilla extract
- 1-1/2 cups all-purpose flour
- Pre-heat oven to 350°F. Place pecan pieces on a baking sheet. Toast for 10-12 minutes until lightly toasted.
- Butter and lightly flour a 9"x12" aluminum baking pan.
- In a double boiler over low heat, melt chocolate and butter together. Gently stir as chocolate and butter melt. Remove from heat.
- In a medium sized bowl, whisk together eggs, sugar and vanilla.
- Add egg mixture to the chocolate mixture and stir to combine until well mixed.
- Toss toasted pecans in the flour and gently fold into the chocolate mixture.
- Pour into the prepared pan and bake for 25-30 minutes.
- Let cool before cutting. While serving immediately is recommended, brownies may be kept in an airtight container for up to seven days.
Recipe ©Chuck Siegel, 2006. Other material