Recipe from “The Fearless Baker,” by Emily Luchetti. (Little, Brown and Company). These are perfect for a road trip or picnic. Or serve them for dessert with coffee ice cream and caramel sauce. Serves 12.
Ingredients
1 cup pecan pieces
3/4 cup unbleached flour
3/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 ounces dark chocolate (58-62 percent cacao), chopped in 1-inch pieces
12 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
3 large eggs
1/3 cup whole milk
1/2 cup chocolate chips
Directions
Preheat oven to 350 degrees. Grease a 9-by-13-inch pan; dust with flour, tapping out the excess.
Spread the pecans in a single layer in a baking pan. Roast for 10 minutes; check to see if the nuts are a light golden brown. If not, toast 2 minutes more. Set aside to cool.
Sift the flour, cocoa powder and baking powder together. Add the salt. Set aside.
Melt the dark chocolate in a heatproof bowl set over simmering water, making sure the bowl does not touch the water. Stir and scrape the bowl occasionally with a rubber spatula until the chocolate is smooth and evenly melted.
Using an electric mixer, beat the butter and sugar until smooth.
Scrape down the sides of the bowl. Add eggs one at a time, mixing well after each.
On low speed, mix in the melted chocolate and milk. Add the sifted flour-cocoa mixture and mix until evenly blended. Stir in the pecans and chocolate chips.
Spread the batter in the prepared pan. Bake until a toothpick inserted in the middle comes out a little fudgy, but not completely clean, about 20 minutes. Cool in pan to room temperature. Cut into 3-inch squares and serve.
