Sadly, I did not take any photos…

Rand’s office Christmas party was this week, and I wanted to send along a treat. I decided to try out the brownie edge pan (which was a fabulous wedding gift from Jen!) and a new recipe.

Here’s the recipe:

Dense Fudge Brownies

Ingredients

1 cup  Unsalted Butter, room temperature
7 oz  Unsweetened Chocolate, chopped
5 ea  Eggs
2 tsp  Vanilla Extract
3 1⁄4 cups Sugar
1 2/3 cups All Purpose Flour
1⁄4 tsp  Salt
6 oz.  Semisweet Chocolate, chopped
1 cup  Pecans, chopped (optional)

Instructions

1. Preheat oven to 425.  Lightly spray the pan with nonstick cooking spray.
2. Place the 7 oz. unsweetened chocolate and butter in a bowl over a pot of lightly simmering water.  The water should not touch the bottom of the bowl.  Stir frequently until chocolate and butter are completely melted.  Set bowl aside.
3. In an electric mixer fitted with the whisk attachment, beat the eggs, vanilla and sugar on high for 10 minutes.  Reduce speed to low, add melted chocolate/butter mixture, and beat until combined.  Scrape the bowl well.  Next add the salt and flour and beat on low until combined.  Do not over beat.  Remove the bowl from the mixer and fold in the 6 oz of semisweet chocolate pieces and pecans.
4. Pour the batter into the pan and spread evenly.
5. Bake for 35 minutes or until a toothpick inserted into the center comes out with moist crumbs.  Cool brownies completely in the pan.

They got a good review from Rand’s coworkers, and I sampled the leftovers. Mmmmmm. This is the first recipe that’s convinced me it’s worth making brownies from scratch. (Unless they’re something special, like Eden’s peanut butter swirl brownies, I’ve always preferred box brownies. Specifically Duncan Hines chewy fudge brownies.)

Recipe and pan can both be found at Baker’s Edge.

I’ll take pictures next time!