Pecan Brownies

Very good! I only had 5 squares of chocolate, so I added 3 ounces of chocolate chips and I screwed up and greased an 8″ pan instead of a 13″. So I kept putting in in an additional 3 or 4 minutes at a time and testing it with toothpicks until it was done, but it turned out great!

Ok, I’m a self-declared idiot when it comes to cooking and I lack the common sense most cooks would have, but even I didn’t think to cook the eggs on the stove as another review indicates! Incidentally, the first time I made the batter, I added the sugar on the stove while the heat was on very low to keep the butter melted because it was cold in the kitchen and I could see the butter getting solid again, but I mixed everything else in a mixing bowl. I don’t even like brownies and I made this for my husband, but I eat a piece here and there, and he usually finishes the whole thing gradually, or takes it into the office and comes back with everyone’s praises for my great baking skills. If only they knew how bad I really am! This recipe is great for people who are not experts. As someone else mentioned, you can always adjust the ingredients to taste and, for example, use less sugar. I personally use less chocolate than indicated so they don’t come out too dense.

This one is so simple, and so good.
Do yourself a favor and use European Butter (NSA).

What a rush…my class is making brownies in science to represent how a protein is made in a cell..good idea but her recipe sucks… i picked the whole batter (not much obviously, just a personal brownie) and the whole thing came up and it looked like a tootsie role… it inspired me to make some when i got home…when my mom when to the doctors. She doesnt like sweet stuff in the house which is hwy i chose to make it then..i put white choc. pieces in instead because i think its an awesome blend….plus it was all that we had

I can see how many people were confused by the instructions of putting all the ingredients in the saucepan with melted butter. However I didn’t make mine that way I did think the brownies didn’t have a very rich chocolate flavor and was a bit too sweet. So instead of adding chopped chocolate/chocolate chips to the batter, I melt 8 ounces of bittersweet chocolate with the butter and continue with the remainder of the recipe (exception of reducing the sugar to 1 3/4 cups). I’ve made it many times that way and all my friends and family thought they were yummy but the initial reaction were kind of funny because they’ve all only had brownie mix brownies before.

My culinary arts students have made many brownie recipes over the years. We’re always striving to find THE BEST – something far superior to a commercial mix. This is it! We loved the texture and rich chocolate flavor. I will admit they’re slightly sweeter than our old stand-by. This will be our new go-to recipe the next time we’re asked to bake for a school function. They were just perfect!

These brownies are awesome!!! They are moist and chocolatey and gone before I can turn around. While I agree that the instructions should just say to melt the butter, I think most experienced cooks would know that adding eggs to the pan while still on the stove would cook the eggs and you can’t BAKE with cooked eggs.

I also used walnuts & chocolate chips instead of pecans & chopped chocolate.

My kids and I made these, followed the recipe to a T, and they came out perfectly!!
I tosses out my other brownie recipes, and will only be using this one! Yum!

These brownies always turn out great – and it’s they are so simple to make. I’ve made different variations which were good, too. I replaced the chopped chocolate with white chocolate chips – that was really yummy. I added a couple tablespoons of instant coffee powder – that added a rich flavor.

okay so there still in the oven and i havnt tried them yet, but im a wierdo and usually make brownies more for the batter eating than the actual brownies lol. so so far they have got a A from me. i do agree with some of the other reviews, its written very confusingly for someone who knows better than to “cook” your ingredients in baking. DO NOT DO IT!!! the saucepan and stove are strictly to melt the butter and nothing else, remove from heat and put into the mixing bowl or you will end up with some “goop” for a finished product. plus its waaaay easier to pop the butter in the microwave for a min or 2 than to get out a pan and all that junk.