| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 9 | Large brow | ||
INGREDIENTS
| 1 | Stick or 1/2 cup butter | |
| 4 | oz | Unsweetened chocolate; chopped |
| 4 | lg | Eggs |
| 1/4 | ts | Salt |
| 2 | c | Sugar |
| 1 | ts | Pure vanilla extract |
| 1 | c | All-purpose flour |
| 1 | c | Chopped pecans |
INSTRUCTIONS
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
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