Thank you,
Carla

Home Cookin Chapter: Recipes From Thibeault's Table

Decadent Brownies Edited
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These are my all time favourite brownies. If you like a fudge style brownie then you will love these.

I've played around with this recipe for a number of years. I call it Decadent because of the 20 ounces of chocolate in the batter.

Rather than melt butter with the chocolate and then add the sugar. I melted the butter and the sugar together and then added all the chocolate. I also used a combination of brown and white sugar and I think the flavour is even richer. I edited the recipe to show the change.

And I topped some of them with a glaze. But decided that they are decadent enough without the glaze. The glaze is just overkill and unnecessary.

They freeze well. I usually cut them into bars, wrap in plastic wrap and put them into a freezer bag. Easy to pull out a bar when a chocolate craving hits.

- Decadent Brownies

1 Cup butter
20 Ounces chocolate
1-1/2 Cups sugar
Pinch of salt
4 eggs
1 Cup flour
vanilla to taste
1 Cup toasted pecans/walnuts
(or more. I usually add about 1 1/2 cups)

Options:

Use 3/4 cup brown and 3/4 cup white sugar

Add a shot of real espresso

Melt butter and sugar together over medium heat until the butter has
melted and the mixture is smooth. Add the chocolate and stir until
chocolate melts. Continuing stirring until the mixture is smooth.

Remove from the heat.

Add one egg at a time and mix well using a wooden spoon.

Add vanilla (and espresso if using).

Stir in flour and salt and mix well. Stir in the pecans or walnuts and
pour into prepared pan. Bkae in a 350 °F for approximately 30 minutes.
Do not over bake. Brownies should be set in the middle but still
slightly soft. Place immediately in the freezer. When cold, remove
and cut into bars. Wrap each bar in plastic wrap and store in the
freezer.
Glaze (Optional)

4 ounces of quality chocolate (I used Callebaut (Semi-Sweet)
2 tablespoons butter
1 tablespoon corn syrup
1/4 cup warm heavy cream

Melt butter and chocolate with corn syrup. Stir until smooth. Add 1/4 of warm cream and stir into chocolate mixture. Refrigerate until cool.