I was too caught up in banana brownies to try this recipe, but LA Times says it was one of the most emailed news items last week.
Boudin Bakery Brownies
Boudin Bakery Brownies are some of the best in San Francisco, but if you can't make it to their bakery you can make this similar version at home. To keep with the San Francisco theme, use Ghirardelli bittersweet chocolate.
Author: Cookie Madness
Recipe type: Dessert
- 2 sticks (8 oz) butter, cut into chunks
- 8 ounces bittersweet chocolate, chopped
- 5 large eggs
- 3 cups sugar (21 ounces)
- 1 tablespoon vanilla
- 1 teaspoon salt
- 1 1/2 cups (6.38 ounces) flour
- 2 1/2 cups toasted, chopped pecans or walnuts
- Preheat the oven to 350 degrees and grease a 9x13 inch glass baking dish or line with parchment paper.
- In a saucepan, melt the butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.
- Using an electric mixer, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted chocolate and the salt. Add flour by hand and stir with a heavy duty scraper just until combined. Stir in the nuts
- Scrape the batter into the dish and bake in the center of the oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist.
- Remove and cool slightly before serving.