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Brownies that knocked me out en route to Bagram Airfield

Posted by Sheryl Julian  November 11, 2013 07:17 PM

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mastbrosbrown2resize.JPGThese luscious lilttle squares are from "Mast Brothers Chocolate: A Family Cookbook." They're brownies made with hazelnuts, pecans, and almonds and they knocked me out. Once they cooled, I packed them in two tins lined with foil, secured tightly with masses of clear tape, and enclosed in bubble wrap. They're going to Bagram Airfield in Afghanistan to some soldiers from Massachusetts.

Last week I made chocolate ginger snaps, which are also memorable, from the Mast Brothers' book.  The brothers are artisan chocolate makers based in Brooklyn. They will be in Boston on Tuesday. They have Red Sox beards, though doesn't everyone in Brooklyn?

Brownies with hazelnuts, almonds, and pecans

Makes 16

12 ounces dark chocolate, chopped

3/4 cup (1 1/2 sticks) unsalted butter, cut up

1 3/4 cups brown sugar

2 teaspoons vanilla extract

5 eggs

3/4 cup flour

1 teaspoon salt

1 teaspoon baking powder

1/2 cup chopped hazelnuts

1/2 cup chopped almonds

1/2 cup chopped pecans


1. Set the oven at 325 degrees. Butter a 9-inch square baking pan.

2. In a saucepan over low heat, melt the chocolate, butter, and brown sugar. Stir in the vanilla.

3. Beat in the eggs until the mixture is smooth. Stir in the flour, salt, baking powder, and nuts. Mix until blended. Transfer the batter to the pan.

4. Bake the brownies for 30 minutes or until they are firm to the touch. Cool completely. Cut into 16 squares. Adapted from “Mast Brothers Chocolate: A Family Cookbook”

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

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