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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
- 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.
- 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.
- Stir in flour just until incorporated. Fold in bittersweet chocolate “chips” and pecans.
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