Prep 40 mins
Cook 22 mins
Pierre Hermé with Dorie Greenspan
- 5 ounces bittersweet chocolate, finely chopped (preferably Valrhona Caraibe)
- 9 ounces unsalted butter, at room temperature (2 1/4 sticks)
- 4 large eggs, at room temperature, lightly beaten
- 1 1⁄4 cups sugar
- 1 cup all-purpose flour
- 1 1⁄4 cups pecans or 1 1⁄4 cups walnuts, lightly toasted, very coarsely chopped
- Center a rack in the oven; preheat oven to 350°.
- Butter a 9x12 inch baking pan, fit the bottom with a piece of parchment paper; butter the paper, then dust the inside of the pan with flour; tap out the excess and set the pan aside.
- Melt chocolate in a bowl over (not touching) simmering water or in microwave oven.
- Remove chocolate from heat and leave it on the counter to cool slightly.
- The chocolate should be warm to touch (no more than 114° F, as measured by an instant-read thermometer).
- Working in the bowl of a mixer fitted with the paddle attachment, beat the butter until it is smooth and creamy but not airy.
- Stir in the chocolate; gradually add the eggs, then add the sugar, followed by the flour and nuts, stirring only until each ingredient is incorporated (if the mixture separates when you add the eggs, use a whisk to blend the batter and continue with the whisk when you add the sugar; go back to the paddle for the flour and nuts).
- **This is not a batter to be beaten or aerated.
- Scrape batter into the pan and smooth the top with a spatula.
- Bake for 19-22 minutes; at this point the top of the cake will be dry, but a knife inserted in the center will come out wet; transfer the pan to a cooling rack and allow the brownies to cool for 20-30 minutes.
- Run a knife around the edges of the pan and unmold the brownies; remove the parchment paper and turn the brownies over to cool to room temperature right side up.
- Cut into 18 pieces.