Ingredients

The following ingredients have 15 Servings
  • 1 c pecans (chopped)
  • 1 tsp coarse salt
  • 1 c butter (room temp)
  • 4 oz semisweet chocolate (chopped)
  • 2 c sugar
  • 1 1/2 c all-purpose flour
  • 1/2 c unsweetened cocoa
  • 4 large eggs (room temp)
  • 1 tsp pure vanilla extract
  • 3/4 tsp salt
  • 1/2 cup brown sugar
  • 1/4 cup whipping cream or whole milk
  • 1/4 cup butter
  • 1 tablespoon vanilla (yes, tablespoon)
  • 1 and 1/4 cup confectioners sugar (powdered sugar)

Instruction

  • Heat a sauce pan to medium. Salt pecans then add them in a single layer in the sauce pan and toast 8 to 10 minutes. Watch them carefully and do not scorch.
  • Preheat oven to 350 degrees. Spray 15x10x1 inch jelly roll pan with non-stick spray. I also like to line it with parchment paper or aluminum foil for easier clean up.
  • Melt 1 c butter and 4 oz chocolate in the microwave for 1 minute, stir. Heat at 30 second increments and stirring until melted.
  • Whisk sugar, flour, cocoa, eggs, vanilla, and salt together. Pour chocolate mixture into dry ingredients and combine. Don't over mix. Pour batter into prepared 15x10x1 inch pan.
  • Bake at 350 degrees for 20 minutes.
  • Allow brownies to cool.