Brownies

After my girlfriend left, hubby decided he wanted brownies. He doesn't like scones because they are too dry (good, more for me) so I happily obliged and found this simple recipe. I don't typically care for brownies, but that hasn't stopped me from having one or two (or three) of these babies. I especially don't care for pecans or walnuts in brownies, so I added white chocolate instead! The almond extract is really good in these and adds a very interesting taste; husband asked if it was cherry extract - go figure. By the time I got around to making these, I was too lazy to make them the skillet way as listed below, so I heated it up in a microwave-safe bowl and stirred every 20 seconds.

There is not one healthy thing about these treats - they may even cause a self-induced sugar coma. Oh, and if you are wondering how I still fit into my jeans after all of the baking around here - so am I.


Brownies
recipe from here

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
2 teaspoons almond extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup pecan pieces (I substituted white chocolate chips)

Preheat oven to 325°F with rack positioned in the lower third of the oven. Line the bottom and the sides of an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.

Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Using a wooden spoon, stir in the almond extract. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Stir in the pecans. Spread the batter evenly in the lined pan.

Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Let the brownies cool completely on a rack. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.