California Central Coast Recipes

Mom’s Divine Chocolate Brownies

©2017 TheRomanticTable.com
This is my mother’s recipe for chocolate brownies. –The best tasting recipe ever! This is one of the first recipes that she taught me when I was a little girl.

These do not have icing, making them look a bit “naked”; however the top is covered with pecan pieces.---And wait until you taste them! –They have an understated sophistication and taste that you’ll want to make frequently. We refrigerate ours because we like to eat the brownies chilled.


www.theromantictable.com ©2017, Mom’s Divine Chocolate Brownies
Preparation time: 20 minutes
Cooking time: 35 minutes
MAKES 8 SERVINGS.
re-calculate ingredients for:



Ingredients.

1 cup Butter
4 squares Unsweetened Baking Chocolate
2 cups granulated sugar
2 teaspoons vanilla extract
4 Extra- large Eggs
Pinch of salt
1 cup flour
1-1/2 cups broken pecan pieces
1 9”x13” baking pan greased


Preparation Directions.

1 Preheat oven to 350 degrees.

2 Generously grease a 9” x13” baking pan.

3 Melt butter and chocolate. Pour into mixing bowl.

4 Add sugar and beat well. Add vanilla extract and stir well.

5 Beat in eggs and a pinch of salt. Add flour. Beat thoroughly to disburse ingredients.

6 Pour into greased pan. Sprinkle broken nuts on top. Very lightly press down on tops of nuts. (This will aid when cutting.)

7 Bake for 35 minutes at 350.

8 Remove from oven when done. Let sit until cool. Cut into squares and store in tin.


Wine and Food Pairing and Serving Suggestions.

Chocolate is sometimes a hard taste to wine match because of the many variations of coco butter levels available (American versus European etc...).

Because the brownies have a high butter level they will pair with well with a sweet Port type wine. OF course, a good coffee is also an excellent option.

A tip from Sue!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.