In a small saucepan, melt together the butter and chocolate, stirring
occasionally. It?s very important to let the mixture cool before using.
Preheat the oven to 350. Butter a 13x9x2-inch baking pan or 9x9x2-inch
square baking pan.
In a medium bowl, with an electric mixer at medium speed, beat together the
eggs and salt until light and foamy, about 3 minutes. Beat in the butter
mixture until blended. Then beat in the sugar and vanilla until well mixed.
With a rubber spatula, fold in the flour and pecans. Scrape into the
prepared pan.
Bake the 13x9x2-inch pan in the 350 oven until still slightly soft to the
touch and a wooden pick inserted in the center comes out with crumbs
attached to it, about 30 minutes. Or bake the 9x9x2-inch square pan for 40
minutes. Transfer the pan to a wire rack to cool. Cover and refrigerate
until chilled. Then cut into rectangles or squares, as large or as small as
you want.
Posted to MM-Recipes Digest V4 #268 by WoobyBears@aol.com on Oct 12, 1997
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!