Baking With LB... (Classic Chocolate Pecan Brownies)

So as many Americanos are aware that yesterday, January 8, 2010 was the night of the big football game between the infamously famous University of The Broken Horns and the even more famous school, University of Crimson Tide. Parties and gatherings were held for this was one ordeal to not be passed up. One could possibly say it is as famous as V-Day or even Halloween. My sister, LB, had gone to a friend's house to watch the big game, but it would not be classy to show up empty handed. Therefore it was decided that classic home-made brownies would go with her. Unfortunately due to the ever so suffering of school, I was too busy to make brownies for my sister so she was forced to make them out of a box. It was then decided I would make them today for an additional party that she would be attending.

These splendid and ever so delish brownies must be credited to my sister as much as they are to me. LB was right along side me stirring the faces on the chocolate until they swirled with the thick and luscious butter until smooth and glossy which then would make one indulge into these little devils only to beg for more.

This brownie can not even be compared to that of a box, because they are simply different. Yes, I do have to admit that boxed brownies can be quite good, but I do also have to admit that home-made brownies are somehow different and just flat out better. Maybe it is because love went into each ingredient? Or was it the fact that I was able to bond with my big sister before she went off to Bama for another semester? Whatever the reason, these classic brownies are to die for and the unsweetened chocolate makes for a great balance creating brownies that are rich and chocolatey, yet not to sweet for one's tooth.

 Ingredients:
8 tablespoons unsalted butter
4 ounces unsweetened chocolate
1 and 1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup all-purpose flour
1 cup pecans
LETS COOK!
Preheat oven to 400 degrees fahrenheit and line an 8 inch square glass baking pan with foil. In top of a double boiler set over barley simmering water, melt butter and chocolate together. Stir together until melted and smooth. Pour into a bigger bowl. Stir in sugar, vanilla, and salt. Stir in eggs one at a time and then the flour. Stir until very smooth and the mixture pulls away from sides of the bowl. Add the chopped nuts and pour batter in pan. Bake for about 25 minutes or until ready. While brownies are cooking, fill sink with one inch of water and lots of ice (making an "ice bath"). when brownies come out of oven put pan into ice bath avoiding water on any part of the brownies. Allow to cool completely. Cut and serve. (Best when warm). And enjoy! (Also brownies are always great with icecream!)