Chocolate Pecan Brownies with Chocolate Sauce
Don’t over mix or overcook these brownies or they’ll become too cake like, and dry. They’re supposed to be moist and gooey inside, so you can’t test them for doneness with a toothpick. Instead, keep an eye on them while they’re baking: they will swell up and then level off just before they’re done.
Makes 12 large brownies
1 cup unsalted butter
4 ounces unsweetened chocolate roughly chopped
1 1/2 cups sugar
1/2 cup light corn syrup or golden syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup flour
1 cup chopped toasted pecans
3/4 cup semisweet chocolate chunks
Vanilla ice cream
1 cup Chocolate Sauce (recipe follows)
Preheat the oven to 350 degrees. Butter and flour a 9 x 13-inch cake pan.
In double boiler or a small bowl set over simmering water, melt half the butter and the unsweetened chocolate. Set aside to cool slightly. In a mixing bowl, cream together the remaining butter and the sugar. Beat in the syrup, vanilla, and salt. Beat in the eggs, one at a time. Stir in the melted chocolate mixture, and then the flour. Do not over mix. Stir in the pecans and chocolate chunks.
Spread the dough evenly in the prepared pan and bake at 350 degrees for 25 to 30 minutes. The brownies will swell up and then level off just before they are done. They should remain moist even when done: do not over bake.
Cool before cutting. To serve, place a scoop of vanilla ice cream in the center of the brownie, and drizzle with warm Chocolate Sauce. Garnish with berries and dust with powdered sugar.
8 ounces semisweet chocolate
1/2 cup unsalted butter
2 tablespoons brandy or cognac
1 tablespoon orange flavoured liqueur
3/4 cup light corn syrup (or golden syrup)
3/4 cup heavy cream
Cut the chocolate and butter into small pieces and place with the brandy, orange liqueur, and golden syrup in a double boiler and allow to soften. The butter will melt, but the chocolate chunks will hold their shape until pressed. Remove from the heat and whisk together. When the mixture is smooth. Stir in the cream.
This sauce keeps very well in the refrigerator. If you leave out the cream, it makes a great icing.