What Makes This Friday Cheery? Brownies!

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)

1. Preheat oven to 350.
2. Over low heat (or top of double boiler) melt unsweetened & bittersweet chocolates with butter. Allow to cool a little.
3. 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.
4. Bake in greased/floured 9-inch square baking dish for 25 to 30 minutes. Do not overcook.
5. Cool in pan slightly and glaze while still warm (if desired).

Glaze (optional)

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!