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Rose Best Bittersweet Brownies

Rose Best Bittersweet Brownies comes together with Unsalted Butter Cut Into, Granulated Sugar, Vanilla Extract, and All Purpose Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 oz
• 8 tbsp
• 1/2 cup
• 1/2 tsp
• 1/4 cup

Method (preview)

1. 1

   Position a rack in the center of the oven and preheat to 350 degrees.

2. 2

   Line the bottom of an 8-inch baking pan with wax paper.

3. 3

   In the top part of a double boiler, over hot, not simmering water, melt chocolate and butter, stirring often, until smooth.

4. 4

   Remove from heat and let stand 10 minutes, until tepid.

5. 5

   Whisk in sugar.

6. 6

   One at a time, whisk in eggs, then vanilla.

7. 7

   Using a wooden spoon, stir in flour and salt, just until blended.

8. 8

   Stir in pecans.

9. 9

   Spread batter evenly into prepared pan and bake 20 to 25 minutes, until a toothpick inserted 1 inch from the side of the pan comes out with a moist crumb. (The center will appear quite wet.)

10. 10

    Cool for 20 minutes on a wire rack.

11. 11

    Carefully peel off wax paper, invert again onto wire cake rack, and cool completely.

12. 12

    Using a sharp knife, cut into 16 squares.

13. 13

    Wrap each brownie tightly in plastic wrap.