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Pokey Brownies

  • Yield: Twenty-four 2-inch-square brownies


  • 1 tablespoon plus 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 tablespoon plus 3/4 cup all-purpose flour, sifted
  • 3 (1-ounce) squares unsweetened baking chocolate
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup chopped pecans or walnuts, lightly toasted
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons buttermilk
  • 1 pound confectionersí sugar
  • 1 teaspoon vanilla extract


  • BROWNIES: Make sure the oven rack is in the center position and preheat the oven to 350?F.
  • Grease a 9 by 13-inch baking pan with 1 tablespoon of the butter. Sprinkle 1 tablespoon of the flour into the pan and shake and swirl it to coat the sides and bottom evenly. Hold the pan over the sink or a trash can, then turn it upside down and lightly tap the bottom to release any extra flour. Set aside.
  • Place the remaining 1 1/2 sticks of butter and the chocolate in a large glass measuring cup or medium glass bowl, cover with plastic wrap, and microwave on high power for 1 minute. Remove from the microwave, uncover, and stir well.
  • Return the butter and chocolate mixture to the microwave and cook 30 to 60 seconds, or until the chocolate is melted. (If you donít have a microwave, combine the butter and chocolate in the top of a double boiler.)
  • Pour the melted chocolate mixture into a large mixing bowl. Add the granulated sugar and whisk until smooth.
  • Add 1/4 cup of the flour and whisk to combine. Crack and add 1 egg and whisk to combine. Alternate adding the remaining flour and eggs, whisking well after each addition.
  • Stir in the vanilla and toasted nuts and mix well.
  • Pour the batter into the prepared pan. Holding the pan with both hands, give the bottom of the pan a quick rap against the countertop.
  • Bake until the brownies rise and a toothpick inserted into the center of the pan comes out clean, about 30 minutes.
  • Using oven mitts or pot holders, remove the pan from the oven.
  • Use the handle of a wooden spoon to poke holes into the brownies every 1 to 2 inches.
  • While it is still warm, pour the Fudgy Topping over the brownies and smooth it with a rubber spatula.
  • Let pan cool on a wire rack for at least 1 hour before serving brownies.
  • FUDGY TOPPING: Combine the butter, cocoa powder, and buttermilk in a medium saucepan and heat until the butter melts and the mixture just comes to a boil.
  • Remove from the heat and whisk until smooth.
  • Sift the confectionersí sugar into a medium mixing bowl.
  • Add the chocolate mixture and vanilla extract to the powdered sugar and whisk until smooth.
  • Pour over the brownies as directed above.
  • These brownies are really good warm, with a scoop of Real Vanilla-Bean Ice Cream or Whipped Cream on top!