ADULT BROWNIES

ADULT BROWNIES

18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, plus more for pan
12 ounces best-quality bittersweet chocolate, coarsely chopped
1/2 cup all-purpose flour
1 teaspoon baking powder
3 large eggs
1 1/4 cups light-brown sugar, packed
1 3/4 cups pecan halves, coarsely chopped

1. Preheat oven to 325 degrees. Butter an 11 1/2-by-7-by- 2-inch baking pan. Line bottom with parchment paper; set aside.

2. In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt the butter and chocolate. Remove from heat, and let stand until cool. Into a medium bowl, sift together the flour and baking
powder; set aside.

3. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs until thick and creamy, about 5 minutes. Gradually beat in the sugar. Continue beating until mixture is thick and mousselike and the whisk leaves a clear trail when lifted, about 3 minutes. 

4. Using a large rubber spatula, gradually fold in the chocolate mixture, alternating with the flour mixture. Fold in nuts.

5. Pour batter into prepared pan, and bake until top is cracked and the center is just firm to the touch, 40 to 45 minutes. (The brownies should not have a cakelike consistency. ) Remove from oven; let cool.

6. Cut into squares in pan before turning out onto a board; remove parchment paper, and reinvert. Store brownies in an airtight container at room temperature up to 3 days.