Pound Cake Brownies

These brownies sit right at the crossroads of pound cake and fudge brownie, and that’s exactly what makes them interesting. The butter-heavy, creamed base gives them a tighter, more velvety crumb than a typical brownie, while the melted chocolate keeps them firmly in brownie territory.

Creaming the butter and sugar first (instead of the melt-and-stir method most brownies use) is what creates that pound cake texture. You get a bar that’s dense but not gooey, rich but sliceable, with clean edges that hold their shape on a plate.

Baking powder makes a rare appearance for a brownie recipe, adding just enough lift to keep them from being a flat, heavy slab. The result is something closer to a thick chocolate shortbread with the soul of a brownie.

Kitchen Tips

• Cool the melted chocolate before adding it to the creamed butter. Hot chocolate will melt the butter and you’ll lose all the air you just beat in.
• Don’t overbake. Pull them at 25 minutes and check with a toothpick. These should be just barely set in the center since they firm up significantly as they cool.
• Let the pan cool completely before cutting. These slice cleanest when fully cooled, and a sharp knife gives you the tidiest bars.
• A light dusting of powdered sugar through a fine sieve makes for a clean, elegant finish.

Variations

• Use dark or bittersweet chocolate for a more intense, less sweet brownie.
• Fold in white chocolate chips along with the nuts for pockets of creamy sweetness.
• Replace the chopped nuts with toasted pecans or hazelnuts for a more specific flavor pairing.