This recipe originates from Fredricksburg, Texas and the Peachtree Tea House. This delicious version was given to me by a Houston friend back in the 1990's!
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4 eggs, slightly
1 and 1/2 cup sugar 2 teaspoons vanilla extract 1 cup butter, melted 1 banana, mashed 1 and 1/2 cups Ghiradelli sweetened ground chocolate 1 and 1/2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1 cup pecans, toasted and chopped |
- Slightly beat eggs in a bowl (just use a fork). Stir in sugar and vanilla extract.
- Melt butter in a saucepan over low heat (careful not to burn). Remove from heat and let sit for about 5 minutes.
- Slowly pour a bit of the melted butter (just a couple of tablespoons) into the egg mixture. You're tempering, so the eggs don't scramble when the rest of the butter is added. Whisk a bit, then slowly pour in butter and stir.
- Whisk together in a mixing bowl: ground chocolate, flour, baking powder, and salt. Add the egg and butter mixture and stir until combined.
- Place chopped pecans on a cookie sheet in preheated 350 degree oven. Watch them carefully and leave in only for a few minutes until just hot. You're releasing the oils in the nuts for more flavor. Stir nuts into the brownie dough.
- Place the dough into a greased 9" by 13" baking pan. Spread out with a spatula.
- Bake in a preheated 350 degree oven for about 30 minutes. Use a toothpick to test for doneness - if it comes out clean, they're done.
- Cool before slicing, if you can wait!
- Stir