Wickedest Brownies Ever
These luscious brownies originated from an old cookbook wedding gift, but with suggestions, they've become denser and nuttier, with incredibly creamy icing. Beware: once made, requests will be endless.
These luscious brownies originated from an old cookbook wedding gift, but with suggestions, they've become denser and nuttier, with incredibly creamy icing. Beware: once made, requests will be endless.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup butter
- 1 cup chopped pecans
- 1 cup chopped walnuts
- 2 cups granulated sugar
- 1 cup flour
- 2 tablespoons cocoa
- 4 oz. unsweetened chocolate
- 2 cups milk chocolate chips
- 1/4 cup butter-flavored shortening
- 1/2 cup whole or 2% milk
- 3 cups confectioner's sugar
- Carbohydrate 32.0212518382682 g
- Cholesterol 63.2462500259112 mg
- Fat 26.1728603792511 g
- Fiber 2.0443924198984 g
- Protein 4.59984058043784 g
- Saturated Fat 12.1784603622193 g
- Serving Size 1 1 Serving (82g)
- Sodium 90.9007587711958 mg
- Sugar 29.9768594183698 g
- Trans Fat 1.98159628460315 g
- Calories 367 calories
Step-by-step
- Preheat oven to 350 F.
- Grease a 13x9" baking pan.
- Melt butter and unsweetened chocolate in saucepan over low heat, stirring constantly.
- Remove from heat and stir in granulated sugar.
- Add eggs, one at a time, mixing thoroughly after each one.
- Add flour, vanilla, and salt, mixing thoroughly.
- Stir in walnuts and pecans.
- Pour batter into prepared pan and spread evenly.
- Bake 30-35 minutes or until toothpick inserted in center comes out clean.
- Ice in pan.
- Melt chocolate chips and shortening in saucepan over low heat, stirring constantly.
- Stir in milk and confectioner's sugar, then remove from heat.
- Add cocoa and blend with electric mixer until smooth.
- Use immediately.
- Allow icing to cool before cutting brownies with a sharp serrated knife.
The Nut Butter Adjustment
Swapping half the butter for roasted peanut butter alters the fat structure, yielding a denser crumb without purchasing extra ingredients. Incorporating nuts directly into the batter requires a preliminary chop to ensure even distribution, preventing heavy clumps from sinking during the bake. Toasting those pecans and walnuts at 350 degrees Fahrenheit for eight minutes releases essential oils, intensifying the nutty profile before they meet the chocolate.
Sequencing the Batter
Melt the butter and unsweetened chocolate over low heat to prevent scorching the milk solids. Adding eggs individually ensures proper emulsification, trapping air that helps structure the heavy batter without requiring chemical leaveners. Stir the flour and salt in gently after the eggs to avoid developing excess gluten, which turns tender brownies into tough cakes.
Managing Heat and Icing
Bake in a greased 13x9-inch pan for 30 to 35 minutes, watching for a toothpick inserted in the center to emerge with a few moist crumbs rather than wet batter. Overbaking dries out the interior rapidly. For the icing, melt the chocolate chips and shortening completely before adding the milk and confectioner's sugar to prevent graininess. Blend with an electric mixer while warm, then let the entire pan cool completely before slicing with a serrated knife.
