Chocolate Brown-Sugar Brownies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Lisa loves wickedly intense chocolate brownies, like the ones in The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. F&W's version includes light brown sugar, which makes the brownies sweeter and more tender, and substitutes pecans for walnuts.
Ingredients
- 2 stick (1/2 pound) unsalted butter
- 4 oz. unsweetened chocolate
- 4 large eggs
- 1 c. granulated sugar
- 1 c. packed light brown sugar
- 1 tsp. pure vanilla extract
- 3/4 c. all-purpose flour
- 1 c. pecans (4 ounces)
Instructions
- Preheat the oven to 350F°. Butter and lightly flour a 9-by-13-inch baking dish. In the top of a double boiler, melt the butter with the chocolate; let cool.
- Meanwhile, in a large bowl, beat the eggs with the granulated sugar and brown sugar until thickened; beat in the vanilla. Using a rubber spatula, gently fold in the chocolate mixture until combined. Sift the flour over the batter and fold it in. Fold in the pecans.
- Pour the batter into the prepared pan and bake for about 25 minutes, or until a tester inserted in the center comes out with moist crumbs attached. Let the brownies cool in the pan for 1 hour before cutting into squares.
- Make Ahead: The brownies can be refrigerated for up to 2 days or frozen for up to 1 month.
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