|Mary Mac's Brownies|
What I finally decided on was a commercial sized recipe from Mary Mac's Tea Room in Atlanta. This recipe uses big half sheet pans for a thinner brownie but one that is soft, luscious and chewy. I absolutely fell in love with this recipe for brownies since it has the perfect consistency and wonderful chocolate flavor. I topped this with some melted white chocolate drizzled across the brownies. That makes not only a lovely presentation but the bit of white chocolate is nice against the rich chocolate taste of the brownies.
Whenever you make brownies, particularly cocoa brownies, it is always best to get the best chocolate or cocoa you can afford. For this recipe I decided to use Ghiradelli instead of Hershey's because I like the flavor better. Of course, you can go really high end with Scharffen-Berger but that wasn't in the budget this week.
I think you'll like this brownie recipe and this is currently my recommended one. By the way, next up this weekend will be a wonderful Raspberry Chiffon Pie.
3/4 pound unsalted butter, softened
3 cups sugar
6 large eggs, lightly beaten
1 1/2 cups plus 2 tbs. all-purpose flour
1 cup cocoa powder
1/4 tsp. kosher salt
1 cup chopped pecans
1 1/2 tsp. vanilla extract
Preheat oven to 350°. In bowl of electric mixer fitted with paddle attachment beat the butter and sugar on medium speed until light and fluffy. Add the eggs and mix until incorporated. In small bowl sift together the flour, salt, and cocoa. Add to butter mixture and mix until combined. Scrape down sides of bowl if needed. Stir in pecans and vanilla.
Spread batter onto a greased and floured half sheet pan (18x12 inches). Bake for 30 minutes. Let cool completely and drizzle with white chocolate or sprinkle with more toasted pecan.
Allow to cool completely and cut into 30 squares.