The Brownie That Started It All a.k.a The World's Best Brownie

Name: The Brownie That Started It All a.k.a The World's Best Brownie
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 20 to 24 brownies
Cuisine: american
Ingredients: Vegetable oil cooking spray; 8 ounces (2 sticks) butter; 2 cups sugar; 4 eggs, beaten; 1/2 cup unsweetened cocoa powder; 1 tablespoon vanilla extract; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 5 ounces semisweet chocolate, chopped; 2 ounces bittersweet chocolate, chopped; 1/3 cup pecans, coarsely chopped

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Level: Easy
Total: 40 min

Prep: 15 min
Cook: 25 min

Yield: 20 to 24 brownies

Nutrition Info

Level: Easy
Total: 40 min

Prep: 15 min
Cook: 25 min

Yield: 20 to 24 brownies
Nutrition Info

Ingredients

Vegetable oil cooking spray

8 ounces (2 sticks) butter

2 cups sugar

4 eggs, beaten

1/2 cup unsweetened cocoa powder

1 tablespoon vanilla extract

1/3 cup all-purpose flour

1/2 teaspoon salt

5 ounces semisweet chocolate, chopped

2 ounces bittersweet chocolate, chopped

1/3 cup pecans, coarsely chopped

Directions

Preheat oven to 350 degrees F.
Spray a 13 by 9-inch pan with vegetable oil spray.
In a glass or ceramic bowl, melt the butter in the microwave. Whisk in the sugar, eggs, cocoa, and vanilla. Stir in the flour and salt. Add chopped semisweet and bittersweet chocolates and pecans.
Spread the batter in prepared pan. Bake about 25 minutes, just until brownies test moist but not wet. Cool completely before cutting.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Sara Brook, Dessert Gallery Bakery & Cafe, Houston, TX