Southern Pecan Brownies
- 1 cup butter
- 1 1/2 (4-oz.) semisweet chocolate baking bars, chopped (6 oz.)
- 2 1/2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1 cup Dutch-process cocoa
- 1 1/4 teaspoons kosher salt
- 1 2/3 cups granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs
- 1 large egg yolk
- 1 cup chopped toasted pecans
- Preheat oven to 350°F. Line 2 (8-inch-square) baking pans with parchment paper, leaving a 2-inch overhang on all sides to easily lift brownies out of pans.
- Place butter in a microwavable bowl, and heat on HIGH in 30-second intervals, stirring after each, until melted (about 1 minute total). Stir in chocolate until melted; stir in vanilla, and set aside.
- Stir together flour, cocoa, and salt in a large bowl; set aside.
- Place granulated sugar, brown sugar, eggs, and yolk in a large bowl. Beat with an electric mixer on high speed until pale and thick, about 1 1/2 to 2 minutes. Stir in melted chocolate mixture. Using a rubber spatula, gently fold in flour mixture. (Batter will be very thick.) Fold in pecans, if desired. Divide batter evenly between prepared pans.
- Bake in preheated oven until a wooden pick inserted in center of each pan comes out with a few moist crumbs and tops are set and shiny, 25 to 28 minutes. Remove from oven, and cool completely in pans on wire racks, 1 hour. Use parchment handles to lift cooled brownies from pans; cut and serve.