HCB: Barcelona Brownie Bars

I was so looking forward to making this, hence why this is the 1st item in this HCB continuation bake through. I recently saw a couple of post in Rose's forum about how good and chocolate-y this is. Needless to say, I was intrigued. We all need a chocolate fix every now and then (if not all the time) and this one sounds like it fits the bill.

The cake is so easy to make. It takes just as long to make this cake as weighing all the little cavity of the silicone mold with 45 grams of batter.

First you toast some pecans in the oven for 7 minutes. While that is cooling, melt some chocolate with a LOT of butter. If you're making the full recipe, it's 9 tablespoon! Once it's all melted, whisk in the eggs and vanilla. I love that Rose gave the instruction on mixing by hand, which is what I ended up doing. It's nice not to dirty up 1 more thing!

Once the eggs are all mixed, measured the flour, sugar, and salt and mix it all in. Finally, mix in the pecans.

I was curious to know why this recipe is so different than any of the other ones in the book, what with melting that much butter with some chocolate. But then upon researching on the internet, it turns out that this is how brownies are made, with melted butter. DUH! I can tell you I didn't feel particularly smart after this discovery, haha, but hey, I've never made brownies before.

I decided to skip the ganache as I've heard from Marie and others that it's too rich with it.

Tasting impressions:
This is a very rich and chocolate-y brownie. After I finish my piece I can taste the richness of the butter. It is pretty good. I wish I could say it's awesome but I'm not a huge brownie fan to begin with.