From Daniel’s Feeding Frenzy files
This is an incredibly easy recipe to make, and very rich. The brownies are somewhat cake-y rather than fudgy but they’re delightful.
1 1/2 cups pecan halves (Daniel has substituted almonds to good effect as well)7 ounces unsalted butter1/2 cup Cacao Barry Extra Brut Dutch-process cocoa powder (heaping)1 1/8 cups sugar3 eggs2 teaspoons Mexican 4-fold vanilla1/2 cup pastry flour1 pinch salt
Preheat oven to 325 degrees
Chop the pecans well.
Melt the butter in a large saucepan. Remove from the heat. Add the cocoa and whisk to combine. Whisk in the sugar. Finally, whisk in the eggs and vanilla. Stir in flour, salt, and pecans.
Scrape this mixture into a greased, parchment-lined 8” x 8” baking pan.
Bake for 30 – 40 minutes or until a toothpick inserted into the center of the brownies comes out clean.
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