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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1 cup cake flour
1 tsp baking powder
1/4 tsp salt
7 1/2 oz 60% bittersweet chocolate
1 1/2 oz unsweetened chocolate
8 oz unsalted butter
1 cup plus 6 tbsp sugar
2 large eggs
1/2 tsp vanilla extract
1-2 cups whole toasted pecans or walnuts (see note)
2-3 tbsp apricot preserves (optional)
Preheat oven to 350. Line an 8 inch square metal pan with non-stick foil or line with foil and spray foil with cooking spray.
Stir together cake flour, baking powder and salt; set aside.
Melt butter in a saucepan set over medium heat. Add chocolate. Reduce heat to low and stir until chocolate is melted. Remove from heat and let cool slightly.
Beat eggs and sugar together for about 40 seconds in a mixing bowl using high speed of an electric mixer. Stir or whisk in the melted chocolate and vanilla. Sprinkle the flour mixture over the chocolate batter and gently fold it in. Pour batter into prepared pan. Drop the pan from about 5 inches off the counter to release air bubbles.
Chop the nuts and sprinkle them over the brownies. Bake brownies for 40-45 minutes or until edges are raised and have begun to pull away from pan.
Microwave apricot preserves for 20 seconds and strain out any chunks (I didn’t strain). Brush as much as you like over nuts. Cool at room temperature for an hour then transfer to refrigerator to chill. Lift from pan and cut into 16 squares.
PALMER HOUSE BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1 cup cake flour
1 tsp baking powder
1/4 tsp salt
7 1/2 oz 60% bittersweet chocolate
1 1/2 oz unsweetened chocolate
8 oz unsalted butter
1 cup plus 6 tbsp sugar
2 large eggs
1/2 tsp vanilla extract
1-2 cups whole toasted pecans or walnuts (see note)
2-3 tbsp apricot preserves (optional)
Preheat oven to 350. Line an 8 inch square metal pan with non-stick foil or line with foil and spray foil with cooking spray.
Stir together cake flour, baking powder and salt; set aside.
Melt butter in a saucepan set over medium heat. Add chocolate. Reduce heat to low and stir until chocolate is melted. Remove from heat and let cool slightly.
Beat eggs and sugar together for about 40 seconds in a mixing bowl using high speed of an electric mixer. Stir or whisk in the melted chocolate and vanilla. Sprinkle the flour mixture over the chocolate batter and gently fold it in. Pour batter into prepared pan. Drop the pan from about 5 inches off the counter to release air bubbles.
Chop the nuts and sprinkle them over the brownies. Bake brownies for 40-45 minutes or until edges are raised and have begun to pull away from pan.
Microwave apricot preserves for 20 seconds and strain out any chunks (I didn’t strain). Brush as much as you like over nuts. Cool at room temperature for an hour then transfer to refrigerator to chill. Lift from pan and cut into 16 squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.