I followed the chosen recipe precisely this week. Only one exception.
Nostalgia compels me to put chopped pecans on top of all brownies baked in my kitchen.
You see, I have salivated over the pecan-topped brownies at Neiman-Marcus for most of my adult life.
My first job out of college (for minimum wage, sorry Mom and Dad) was working in the men’s department in the original downtown Dallas store. The deli bar used to be located next to men’s furnishings underneath the escalator.
Nut-topped brownies, cheesecake and other delicacies were displayed on the bar under glass. They called my name as I walked by multiple times a day. The brownies were awesome–at least in my memory. And I still scheme about how I might reproduce the coffee angel food cake balls.
But I think I may have found the secret recipe this week. These brownies are rich with a delicate, crackly top and a moist, fudgy middle. A quick warm-up in the microwave makes them the perfect partner for vanilla ice cream and hot fudge sauce.
I’ve learned from past struggles to use a parchment paper sling for any kind of bar cookie. Makes getting them out of the pan a breeze.
I’ve also learned to let bar cookies cool to get a pretty slice–especially if they are moist in the middle.
Stack them up pretty. (Presentation is everything.)
Then stand back as greedy claws move in …..
and watch your brownies fly off the plate.
To make your own flying brownies, visit Chocolatechic for the recipe.