We call these Queen Street Brownies and you'll feel like a Queen when you try them! Of course a real Queen doesn't do her own baking, but you get the point! The foundation for this recipe was in a Southern Living cook-booklet called 'Chocolate Fantasies', but I have made several modifications - hope you enjoy!
Queen Street Brownies
2 oz. unsweetened chocolate
1 oz. bittersweet chocolate
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon baking powder
2 eggs, lightly beaten
1 teaspoon vanilla extract (can also add 1-2 T. Bourbon!)
1/2 cup chopped pecans (toasted is best)
handful of miniature chocolate chips (less than 1/4 cup)
- Preheat oven to 350.
- Over low heat (or top of double boiler) melt unsweetened & bittersweet chocolates with butter. Allow to cool a little.
- Combine flour, baking powder, and sugar in a mixing bowl. Whisk in chocolate / butter mixture. Add eggs, mix well. Stir in vanilla, mini chips, and nuts.
- Bake in greased/floured 9-inch square baking dish for 25 to 30 minutes. Do not overcook.
- Cool in pan slightly and glaze while still warm (if desired).
Melt 1/4 cup butter with 4 ounces semi-sweet chocolate until smooth.
Tip - You can line the baking dish with foil and then easily remove the brownies for cutting. I remove them before I glaze and leave the foil in place until the glaze cools. You can more easily cut small brownies on a cutting board rather than in the baking dish. Also, you can chill them for a few hours for a less-cake, more-fudge taste. Finally, if adding the Bourbon, the brownies will be best on the day after baking . . . the rich, Bourbon taste needs a day to develop!