There isn't a single problem in the world that can't be solved with brownies.
Argument with a colleague? Bring brownies in the next morning. Argument? What argument?
Forgot someone's birthday? Bake up a pretty batch of chocolatey heaven, pack in a pretty tin, and extend the celebration.
Bawling while watching last week's episode of Grey's Anatomy? Put a brownie in your pie-hole to stifle the sobs.
These brownies are adapted from my go-to baking book, Great Coffee Cakes, Sticky Buns, Muffins, and More by Carol Walters. She is a genius. The original recipe is so simple and perfect, and makes the richest brownies I've ever had.
But I can't leave well enough alone. I had to go and add orange extract.
Real brownies involve actual chocolate and butter. Not cocoa powder and oil.
Combine eggs, sugar, and extracts.
Melt the chocolate and butter in a double boiler. Or, if you're like me, just break out a pot filled with water and a bowl.
I just want to take a bath in this!
Slowly stir chocolate mixture into egg mixture.
Slowly add flour...
Then chopped pecans...
Bake and enjoy!
This tastes like the brownie equivalent of one of those chocolate oranges that you smash with a hammer into pieces. Only better.
Adapted from Great Coffee Cakes, Sticky Buns, Muffins, and More
2 sticks butter, softened
12 oz semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
1 3/4 cups sugar
1 1/2 tsp orange extract
1/2 tsp salt
1 1/4 cups flour
1 cup chopped pecans
Preheat oven to 350F.
Melt chocolate and butter in a double boiler until smooth and combined.
In a separate bowl, combine sugar, eggs, extract, and salt. Slowly stir in chocolate mixture. Add flour slowly and stir until well mixed. Fold in chopped pecans.
Spread batter in a buttered 9x13 pan. Bake for 25 minutes, until toothpick inserted comes out with a few crumbs. Don't over bake (that's the worst!).
Allow brownies to cool for an hour or two before cutting. Serve with a tall glass of milk.