Happy Valentine’s Day, friends. I’m back, with internet, and a brand new look. What do you think? I still have a bunch of tweaks and updates to make – but really, I just felt it was time. What better day than Valentine’s to remember that life is sweet and life is colorful, right?
Also because it’s Valentine’s Day, I couldn’t not share something chocolate. I’ve been making a lot of chocolate recipes recently, and like I described in this post, I’m getting so much joy in the process of melting chocolate. It’s weird, I know. But like I said before. Better chocolate than cocaine.
Even this morning, I woke up an hour earlier to make chocolate mousse for a little VDay party I’m having tonight – the smell of the chocolate melting works just as well as a cup of coffee. Seriously, try it.
Ok, on to these brownies that I’ve been making you stare at. I made a huge batch of them a few weeks ago for a Superbowl party and were a big hit. They’re much thinner than the brownies I usually make, but they’re very dense and fudge-like. I love the crunch of the chopped pecans on top, but you could add any of your favorite toppings to them and they’d be great.
This makes a lot of brownies, so be sure to share. Wrap them up in wax paper and twine and gift them to someone special. They’ll be thinking of you the whole day after. Spread the love.
Valentine’s Fudgy Brownies
Adapted from Magnolia Bakery
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 12 oz unsweetened chocolate
- 1 cup (2 sticks) butter
- 3 cups sugar
- 5 large eggs, at room temperature
- 2 tablespoons vanilla extract
- 1 cup chopped pecans
- Preheat oven to 350 degrees. Grease a 12×18 jelly roll pan/deep cookie sheet.
- In a large bowl, sift together the flour, baking powder, and salt. Set aside.
- In a medium sized saucepan over low heat, melt the chocolate with the butter, stirring until smooth. Let cool for 5-10 minutes.
- Transfer chocolate mix to a bowl of an electric mixer, and beat in the sugar, eggs, and vanilla. Add in the dry ingredients and mix until incorporated.
- Pour batter into prepared pan. Sprinkle pecans (and whatever other toppings you’d like) evenly over the batter.
- Bake for about 25 minutes or until a toothpick inserted in he center of the pan comes out with moist crumbs attached. Let cool before cutting and serving.