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Category: Bars
Prep Time: Cook Time: Total Time:
For the brownie layer:
8 tbsp (1 stick) unsalted butter
4 ounces unsweetened chocolate (see note below)
1 cup plus 2 tbsp sugar
1 tsp pure vanilla extract
1/4 tsp salt
2 large eggs, cold
1/2 cup unbleached all-purpose flour
For the topping:
1/2 cup unbleached all-purpose flour
1/2 tsp baking soda
8 tbsp (1 stick) unsalted butter, melted
3/4 cup packed brown sugar
1/2 tsp salt
2 large egg yolks
1 tsp pure vanilla extract
2 1/2 cups coarsely chopped pecans or walnuts
Preheat oven to 350. Position a rack in the lower third of the oven. Line a 13x9 inch baking pan with foil on the bottom and all four sides.
(Brownie layer): Place the butter and chocolate in a medium heatproof bowl set directly in a wide skillet of barely simmering water. Stir frequently until melted and smooth and hot enough that you want to remove your finger from the water fairly quickly after dipping it in to test.
Remove the bowl from the water. Stir in the sugar, vanilla and salt with a wooden spoon. Add the eggs and stir well. Stir in the flour and beat vigorously with the wooden spoon until the batter is smooth and glossy and begins to come away from the sides of the pan. Scrape the batter into the pan. Set aside.
(Topping): Combine flour and baking soda in a bowl and mix together thoroughly with a whisk or a fork.
Combine the melted butter, brown sugar and salt in a bowl. Stir in the egg yolks and vanilla, then the flour mixture, and finally the nuts. Drop spoonfuls of batter all over the top of the brownie layer (it will spread and cover the brownies entirely during baking). Bake for 20-25 minutes, until the edges of the topping are well browned and cracked. Rotate the pan from front to back halfway through the baking time to ensure even baking. Let cool completely on a rack. Lift the ends of the foil and transfer the brownies to a cutting board. Cut into 24 or 30 squares. May be kept in an airtight container for 2-3 days.
Note: Instead of 4 ounces of unsweetened chocolate, you can use 6 1/2 ounces of bittersweet chocolate with 70% cacao. In that case, reduce the sugar to 3/4 cup plus 2 tbsp (6.125 ounces) and reduce the butter to 7 tbsp.
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BLACK BOTTOM PECAN PRALINE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
For the brownie layer:
8 tbsp (1 stick) unsalted butter
4 ounces unsweetened chocolate (see note below)
1 cup plus 2 tbsp sugar
1 tsp pure vanilla extract
1/4 tsp salt
2 large eggs, cold
1/2 cup unbleached all-purpose flour
For the topping:
1/2 cup unbleached all-purpose flour
1/2 tsp baking soda
8 tbsp (1 stick) unsalted butter, melted
3/4 cup packed brown sugar
1/2 tsp salt
2 large egg yolks
1 tsp pure vanilla extract
2 1/2 cups coarsely chopped pecans or walnuts
Preheat oven to 350. Position a rack in the lower third of the oven. Line a 13x9 inch baking pan with foil on the bottom and all four sides.
(Brownie layer): Place the butter and chocolate in a medium heatproof bowl set directly in a wide skillet of barely simmering water. Stir frequently until melted and smooth and hot enough that you want to remove your finger from the water fairly quickly after dipping it in to test.
Remove the bowl from the water. Stir in the sugar, vanilla and salt with a wooden spoon. Add the eggs and stir well. Stir in the flour and beat vigorously with the wooden spoon until the batter is smooth and glossy and begins to come away from the sides of the pan. Scrape the batter into the pan. Set aside.
(Topping): Combine flour and baking soda in a bowl and mix together thoroughly with a whisk or a fork.
Combine the melted butter, brown sugar and salt in a bowl. Stir in the egg yolks and vanilla, then the flour mixture, and finally the nuts. Drop spoonfuls of batter all over the top of the brownie layer (it will spread and cover the brownies entirely during baking). Bake for 20-25 minutes, until the edges of the topping are well browned and cracked. Rotate the pan from front to back halfway through the baking time to ensure even baking. Let cool completely on a rack. Lift the ends of the foil and transfer the brownies to a cutting board. Cut into 24 or 30 squares. May be kept in an airtight container for 2-3 days.
Note: Instead of 4 ounces of unsweetened chocolate, you can use 6 1/2 ounces of bittersweet chocolate with 70% cacao. In that case, reduce the sugar to 3/4 cup plus 2 tbsp (6.125 ounces) and reduce the butter to 7 tbsp.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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