MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best Chocolate Brownies
Categories: Chocolate, Cakes, Cookies, Desserts, Nuts
Yield: 20 Brownies

10 tb (140 g) unsalted butter
1 1/4 c (250 g) granulated sugar
3/4 c + 2 tb (85 g) unsweetened
- cocoa powder (natural)
1/4 ts Salt
1/2 ts Almond extract
2 lg Cold eggs
1/2 c (65 g) A-P flour
2/3 c (80 g) pecan pieces

Set oven @ 325ºF/160ºC, with a rack in the lower third
of the oven.

Line the bottom of an 8" square baking pan with foil or
parchment paper in such a way as there is an overhang on
two opposite sides to make it easy to lift the brownies
out when they're done.

Place the butter, cocoa, sugar, and salt in a
medium-sized metal bowl. Fill a large skillet halfway
with water and bring to a bare simmer. Set the bowl of
the butter cocoa mixture in skillet of simmering water.

Stir the butter cocoa mixture until the butter has
melted and the mixture is smooth and hot to touch.

Remove the bowl from the skillet and let it cool down a
bit, from hot to warm.

Stir in the almond extract. Stir in the eggs, one at a
time, beating strongly after each addition.

Once the batter is well mixed and shiny and thick, stir
in the flour. Beat for 40 strokes with a wooden spoon.

Mix in the pecans.

Pour the batter into the prepared lined pan and smooth
the surface evenly.

Bake 25 minutes at 325ºF/160ºC, or until a bamboo skewer
or toothpick inserted into the center comes out still a
little moist with the brownie batter. Cool completely on
a rack.

When the brownies have completely cooled, lift up the
sides of the foil or parchment liner to remove them from
the pan. Place the brownies on a cutting board and cut
into squares or rectangles.

NOTE: Recipe adapted from Epicurious, who sourced the
recipe from Alice Medrich of Bittersweet: Recipes and
Tales from a Life in Chocolate.

SERVINGS: 16 to 25 brownies

RECIPE FROM: https://www.simplyrecipes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brown Butter Pecan Cookies
Categories: Cookies, Snacks, Nuts
Yield: 16 servings

MMMMM----------------------BUTTERED PECANS---------------------------
1 1/4 c Pecan halves; fine chopped
3 tb Unsalted butter

MMMMM--------------------------COOKIES-------------------------------
2 1/2 c A-P flour
1 tb Cornstarch
3/4 ts Salt
1/2 ts Ground cinnamon
1 ts Baking soda
8 oz Unsalted butter; melted
- until browned
1 c Dark brown sugar; packed
1/2 c Granulated sugar
1 tb Vanilla extract
2 lg Eggs; room temp
+=PLUS=+
1 Egg yolk; room temp
16 Pecan halves; for
- decoration

FOR THE BUTTERED PECANS: Melt butter in a large skillet
over medium heat. Add in chopped pecans and cook,
stirring occasionally, for 4 to 5 minutes, or until
lightly toasted. Set aside until needed.

FOR THE COOKIES: In a large bowl combine flour,
cornstarch, salt, cinnamon, and baking soda; whisk well
to combine then set aside until needed.

In a small saucepan, over medium heat, melt the butter.
Continue to cook the butter. swirling the pan
occasionally. Keep a close eye here. The top of the
butter should become foamy. And you should hear tiny
popping noises. The butter will develop into a rich
amber color, with tiny brown bits at the bottom. And it
will have a slightly nutty aroma. Once the butter
reaches this stage, remove from heat immediately and
pour into a large mixing bowl.

Add both sugars into the mixing bowl and whisk well to
combine.

Add in vanilla. Beat in eggs and egg yolk, one at a
time, beating until eggs are just combined.

Using a rubber spatula, fold in the flour, stirring
until just combined. Fold in the buttered pecans.

Cover bowl and refrigerate for 4 hours.

TO BAKE: Set the oven @ 375ºF/190ºC. Line two large
baking sheets with parchment paper.

Using a large cookie scoop, divide the dough into 3-tb
sized balls and place onto prepared baking sheets,
leaving about 3" between each ball of dough for
spreading.

Firmly press a pecan half on top of each ball of cookie
dough.

Bake, one tray at a time, in a preheated oven for 10 to
11 minutes. If any edges spread out while baking, use a
spatula and gently press them back in as soon as you
remove the cookies from the oven.

Sprinkle warm cookies with granulated sugar.

Allow cookies to cool on the pan for 15 minutes, then
carefully transfer to a cooling rack.

RECIPE FROM: https://bakerbynature.com

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