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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Best Chocolate Brownies   
    Categories: Chocolate, Cakes, Cookies, Desserts, Nuts   
         Yield: 20 Brownies   
       
        10 tb (140 g) unsalted butter   
     1 1/4 c  (250 g) granulated sugar   
       3/4 c  + 2 tb (85 g) unsweetened   
              - cocoa powder (natural)   
       1/4 ts Salt   
       1/2 ts Almond extract   
         2 lg Cold eggs   
       1/2 c  (65 g) A-P flour   
       2/3 c  (80 g) pecan pieces   
       
     Set oven @ 325ºF/160ºC, with a rack in the lower third   
     of the oven.   
        
     Line the bottom of an 8" square baking pan with foil or   
     parchment paper in such a way as there is an overhang on   
     two opposite sides to make it easy to lift the brownies   
     out when they're done.   
        
     Place the butter, cocoa, sugar, and salt in a   
     medium-sized metal bowl. Fill a large skillet halfway   
     with water and bring to a bare simmer. Set the bowl of   
     the butter cocoa mixture in skillet of simmering water.   
        
     Stir the butter cocoa mixture until the butter has   
     melted and the mixture is smooth and hot to touch.   
        
     Remove the bowl from the skillet and let it cool down a   
     bit, from hot to warm.   
        
     Stir in the almond extract. Stir in the eggs, one at a   
     time, beating strongly after each addition.   
        
     Once the batter is well mixed and shiny and thick, stir   
     in the flour. Beat for 40 strokes with a wooden spoon.   
        
     Mix in the pecans.   
        
     Pour the batter into the prepared lined pan and smooth   
     the surface evenly.   
        
     Bake 25 minutes at 325ºF/160ºC, or until a bamboo skewer   
     or toothpick inserted into the center comes out still a   
     little moist with the brownie batter. Cool completely on   
     a rack.   
        
     When the brownies have completely cooled, lift up the   
     sides of the foil or parchment liner to remove them from   
     the pan. Place the brownies on a cutting board and cut   
     into squares or rectangles.   
        
     NOTE:  Recipe adapted from Epicurious, who sourced the   
     recipe from Alice Medrich of Bittersweet: Recipes and   
     Tales from a Life in Chocolate.   
        
     SERVINGS: 16 to 25 brownies   
        
     RECIPE FROM: https://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
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