Ingredients:
1 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1 1/2 cups unsifted all-purpose flour ( stir well before measuring)
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup unsalted butter ( cold from refrigerator–cut into 1 tablespoon pats)
2 cups pecans
2 large eggs
1/3 cup milk or 1/3 cup half-and-half
1 tablespoon vanilla
Directions:
Preheat oven to 350 F.
Grease and flour a 9 x 9 x 2 inch baking pan.
In food processor, pulse sugars for 5 seconds.
Break up any sugar lumps and pulse again.
Repeat until there are no lumps.
Add flour, baking powder and salt and pulse for 5 seconds to combine.
Scatter the butter pats evenly on top and pulse 5 seconds.
Scrape the work bowl, pushing any butter chunks to bottom.
Pulse again.
Repeat until mixture is texture of coarse meal.
Add pecans.
Pulse 5 quick times.
Scrape bowl and repeat until nuts are fairly finely chopped.
Add the eggs, milk and vanilla.
Pulse 5 times.
Scrape the work bowl, then pulse quickly 2 to 3 times until a batter forms.
Scoop into the prepared pan and spread evenly.
Bake on middle rack until there’s only slight”give” when you press on the top, 45 to 50 minutes.
Cool the brownies in the pan on a wire rack until completely cool.
Cut into 16 bars.
Chocolate Chip Brownies: When finished mixing dough (as above) sprinkle 1 cup semisweet chocolate chips over batter, stir in and then spread into pan.
Double Butterscotch Brownies: Prepare as directed for Chocolate Chip Brownies, but substitute 1 cup butterscotch chips for chocolate chips.
Servings: 16
Time preparation: 15 min.
Time total: 60 min.