Amazing Fudge Brownies Recipe | Oh
Yum With Anna Olson
INGREDIENTS
For the salt roasted pecans:
- 1 Tbsp unsalted butter
- 1 cup pecan halves
- tsp sea salt
For the brownies:
- 4 oz unsweetened chocolate, chopped
- 1 cup unsalted butter, cut into pieces
- 1 cup granulated sugar
- cup packed light brown sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- cup Dutch process cocoa powder
DIRECTIONS
Salt Roasted Pecans
1. Preheat the oven to 350F (180C) and grease a 12-square brownie pan or 8-inch square pan.
2. For the salt roasted pecans, melt the butter in a saut pan over medium heat and add the
pecans and salt. Stir and toast the pecans for about 8 minutes, until the pecans have a pleasant
nutty aroma (the salt will not dissolve, but adds a nice crunch). Remove the pan from the heat and
cool while preparing the brownies.
Classic Chocolate Chip Cookies | Oh
Yum with Anna Olson
Ingredients for the chocolate chip cookies:
cup unsalted butter, at room temperature
cup packed light brown sugar
cup granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 cup all-purpose flour
1 Tbsp cornstarch
tsp baking soda
tsp salt
1 cup chocolate chips
1 cup lightly toasted, coarsely chopped pecans (optional)
Chocolate Chip Cookies Backing Directions:
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and
the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter
mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape
them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies
for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325F. Arrange the chilled scooped cookies onto parchment-lined baking
trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the
edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange
the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature
before baking as above.
Let cool slightly and enjoy.
Brownies
1. Melt the chocolate and butter in a medium saucepot over medium-low heat, stirring until
melted. Remove the pan from the heat and whisk in the sugar and brown sugar right into the pot.
Whisk in the eggs one at a time, then whisk in the vanilla. Stir in the flour and cocoa powder until
evenly combined.
2. Count out 12 pecan halves and set aside. Roughly chop the remaining pecans and stir them into
the brownie batter. Divide the batter into the bar pan, or spread into the 8-inch pan and arrange
the reserved pecan halves on top. Bake for about 20 minutes, until the tops of the brownies lose
their shine. If baking in an 8- inch pan, bake an additional 5 minutes. Cool the brownies for an hour
before removing from the tin (and slicing, if baking in a larger pan).
3. The brownies will keep in an airtight container for up to 5 days, and the brownies actually
improve after a day.
