Fudgy Chocolate Brownies ..... Day Seven Of Seven Days Of Brownies!

Fudgy Chocolate Brownies

These decadent treats can be served with simply a dusting of confectioners sugar, or topped with a scoop of ice cream and drizzled with berry or chocolate sauce for a more elaborate dessert. The quality of chocolate makes a big difference in the final flavor so look for a high quality chocolate with cocoa liquor, cocoa mass, or unsweetened chocolate listed in the first ingredient list. It will be worth it.

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Ingredients:

1 cup all purpose flour

1/4 cup unsweetened cocoa powder, sifted

1/2 teaspoon salt

1 cup unsalted butter, cut in cubes

6 oz. bittersweet chocolate, chopped

1 Tablespoon vanilla essence

4 eggs

1 cup chopped toasted pecans

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Directions:

Preheat oven to 350 degrees.

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Line a 13 x 9 metal baking pan with foil allowing the excess to overhang the edges. Lightly grease the foil.

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Melt butter and chocolate in a deep saucepan over low heat, stirring until smooth. Let cool slightly. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until well blended. Stir n flour mixture with a wooden spoon or spatula just until blended. Stir in pecans, if using. Pour into prepared pan, spreading batter into corners.

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Bake for 22 to 25 minutes or until just a few moist crumbs cling to a tester inserted into the center. Do not over-bake. Let cool in pan on a wire rack. Remove foil from pan and transfer to cutting board. Serve immediately or wrap completely in foil and store at room temperature for up to 2 days. To freeze wrap in plastic wrap, hen in foil or airtight container and freeze for up to 2 months. Makes 16 to 24 brownies.