YUM! These brownies are heavenly, sweet, and chewy. Baking Illistrated likens these brownies to cousins of a chocolate chip cookie and brownie. I completely agree! In fact we are down to the last brownie…yes I ate two brownies today, 3 pickles, and some potato chips. Albet not the most healthiest, but its a lazy Sunday. In other baking news…I have decided to make a dessert for our family Saturday dinners. Thus, I should be able to make 52 recipes by next year. Next Saturday I will be making Bannana Cream pie.
1 1/2 C APflour
1 t baking powder
1/2 t salt
12 T butter, melted and cooled
1 1/2 C light brown sugar
2 lg eggs
1 1/2 t vanilla extract
1/2 C semisweet chocolate chips
1/2 C white chocolate chips
1 C pecans, toasted and chopped coarse
1. Heat oven to 350 adjust rack to middle. Spray 8×13 with spray, and line with foil so that it hangs over pan edges. Then spray alluminum foil again.
2. Whisk flour, baking powder, and salt together; set aside.
3. Whisk melted butter and brown sugar together until combined, then add eggs, vanilla and mix well. Using rubber spatula fold dry ingredients into egg mixure until combined (*DONT overmix) Fold in semisweet chocolate, white chocolate chips, and nuts. Turn batter into prepared pan, and smooth batter into the prepared pan.
4. Bake until shiny, cracked and firm 22 to 25 minutes. Cool completely, remove from pan by lifting foil handles, transfer to cutting board, cut and serve.