Desserts

Makes 3 dozen small, but rich brownies

• 8 ounces unsweetened chocolate, coarsely chopped (Scharffenberger)
• ½ cup plus 3 tablespoons unsalted butter, softened
• 2 cups sugar
• 4 large eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 12 ounces bittersweet or semisweet chocolate (Scharffenberger), broken     with the tip of a knife into large “chips”
• 1 ½ cups pecan halves, toasted lightly then coarsely chopped
• Powdered sugar for sprinkling on top

1. Heat oven to 350 degrees. Line the inside of a 13-by-9-inch metal baking pan with heavy-duty foil. Lightly grease the foil.
2. Put the chopped unsweetened chocolate and the butter into a large, heavy-bottomed saucepan. Melt over very low heat, stirring constantly with a wooden spoon, until smooth. Stir in sugar, then eggs, vanilla and salt.
3. Stir in flour just until incorporated. Fold in bittersweet chocolate “chips” and pecans.