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4 ounces European bittersweet chocolate, finely chopped 8 tablespoons (1 stick) unsalted butter, cut into pieces 1/2 cup granulated sugar 2 large eggs, at room temperature 1/2 teaspoon vanilla extract 1/4 cup all-purpose flour Pinch of salt 2 ounces pecans, coarsely chopped (about 1/2 cup) Position a rack in the center of the oven and preheat to 350 degrees. Line the bottom of an 8-inch baking pan with wax paper. Lightly butter and flour the inside of the pan, tapping out excess flour. In the top part of a double boiler, over hot, not simmering water, melt chocolate and butter, stirring often, until smooth. Remove from heat and let stand 10 minutes, until tepid. Whisk in sugar. One at a time, whisk in eggs, then vanilla. Using a wooden spoon, stir in flour and salt, just until blended. Stir in pecans. Spread batter evenly into prepared pan and bake 20 to 25 minutes, until a toothpick inserted 1 inch from the side of the pan comes out with a moist crumb. (The center will appear quite wet.) Cool for 20 minutes on a wire rack. Run a knife around the inside edge of the pan to release the brownie from sides, and invert brownie onto a lightly buttered baking sheet. Carefully peel off wax paper, invert again onto wire cake rack, and cool completely. Using a sharp knife, cut into 16 squares. Wrap each brownie tightly in plastic wrap. Plain Text Version of This Recipe for Printing or Saving | |
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