Have you ever found yourself eating something so wonderful that you can’t hear anything going on around you? Or maybe you’ve tried to enjoy a butt-widening delight about the same time someone walks up to you and starts talking to you? You’re interrupted out of your fantasy in luscious land, sailing on creamy waves of chocolate, just so someone can tell you about some TPS report. Ugh.
Interrupted and rushed chocolate consumption turns straight into fat. It’s TRUE! If you’re having to hoork it down, chocolate metabolizes right into your thighs. It’s when we stop, find a rest spot, and take the time to let that chocolate melt slowly in our mouths that we are treating ourselves to something good. The calories don’t matter, you see? It’s the peace of mind, the soothing of the soul, and the delight of the inner-child that counts.
Alright, so when you go to eat this fantasy-inducing fudge pecan brownie recipe, hang a ‘Do Not Disturb’ sign up. This creamy, dense chocolate recipe deserves to be savored in the quiet. Don’t let anyone say a word.
HERE’S WHAT IT TAKES
Makes 16 velvety brownies
- 1/2 cup butter, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup pecans, coarsely chopped
Chocolate frosting (makes 1 cup)
- 1 1/3 cups powdered sugar
- 2 tablespoons cocoa powder
- 3 tablespoons butter
- 2 tablespoon milk
- 1/4 teaspoon vanilla extract
Heat oven to 350ºF. degrees. Lightly butter 8-inch square baking pan.
Beat butter, sugar and vanilla with a spoon in a large bowl. Add eggs and beat in well. Stir together flour, cocoa, baking powder and salt; gradually add to sugary-egg batter, beating until well blended. Stir in chopped pecans. Spread evenly into prepared pan.
Bake 20 to 25 minutes, just until the brownies begin to pull away from the sides of the pan. The brownies will look wet and the center may have a little jiggle to it. That’s perfectly right. Don’t get freaked out. Just let them cool.
As the brownies are cooling, but not completely cooled, prepare the chocolate frosting.
Mix the powdered sugar and cocoa in a small bowl, set aside. Heat butter and milk in a small saucepan over low heat until butter is melted. Gradually mix in cocoa mixture, beating until smooth. Stir in vanilla. If the frosting seems thick, add a little more milk until it’s spreadable.
Spread warm frosting over the warm brownies. Be careful, the center will be gooey and may move when you try to spread on the frosting. That’s why it’s good to have a smooth, easy spreading frosting.
Now the next most important thing you can do for yourself and these brownies is to let them chill overnight, or at least for 2 to 3 hours. I know that sounds almost unreasonable, but trust me. It’s worth the wait. They taste good warm, but they are heavenly when they’re cold out of the icebox.