I decided to bake some brownies last night, and I love Shirley's recipe for Fudgy Brownies and they are always popular! So, I thought I would share the recipe. She says that it's best for these to cool overnight before cutting them, and this is true, but they are just as good when they come right out of the oven. Just give them about 10 minutes to cool and serve!
Shirley's Fudgy Brownies
1 1/2 cups pecans
1 1.2 cup plus 2 T butter
12 oz semisweet chocolate
1 oz German chocolate
4 large eggs
3 egg yolks
1 1/2 cups dark brown sugar
1 cup powdered sugar
2 T white sugar
3 T light corn syrup
1 T vanilla
3/4 t salt
1 1/2 cups AP flour
Preheat oven to 300 degrees
Spread the pecans onto a baking sheet and roast for 10 minutes. When the nuts are hot, stir in 2 T of butter. When cool, coarsely chop and set aside
Line a 13 X 9 inch pan with parchment paper sprayed with cooking spray or use release foil. Make sure to leave enough of an edge to easy lift brownies from the pan.
Place the remaining butter in a bowl with chocolates. Melt butter and chocolate over simmering water, making to sure that no water touches the chocolate. This can cause the chocolate to seize. Set aside.
Combine eggs in a bowl, and beat lightly. With minimum stirring, combine eggs, sugars, corn syrup, vanilla, and salt.
Again, with minimum stirring, add chocolate mixture to egg mixture. Once combined, add flour, and mix until just incorporated. Pour batter into prepared pan and smooth top.
Bake brownies until they begin to pull away from the edge of the pan, about an hour. My oven runs a little hot, so mine really need only 50 to 55 minutes. Brownies should be slightly underdone. When you insert a toothpick, it should come out with some gooey brownie. :)
Now here are your options. Either cool completely in the pan and then refrigerate overnight before cutting. But if you can't wait that long (like me) Allow brownies to cool for 10 minutes, lift out of pan and cut into them.
Absolutely wonderful with a scoop of ice cream!