| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 1 | Servings | |
INGREDIENTS
| 3 | oz | Unsweetened chocolate;3 sq |
| 4 | tb | Butter; softened |
| 1/2 | ts | Vanilla |
| 1 | c | Sugar |
| 1/2 | c | Brown sugar;packed |
| 1/3 | c | Light corn syrup |
| 3 | Eggs, large | |
| 1 | c | Flour, all purpose Salt |
| 1 1/2 | c | Pecan halves;or large pieces |
INSTRUCTIONS
Preheat the oven to 350F. Butter an 8 inch square cake pan. Line the pan with wax paper. Butter the paper; flour the pan. Melt the chocolate in the top of a double boiler over hot water until smooth. Remove from heat. Beat the butter in a large bowl until light. Beat in the vanilla, both sugars and the corn syrup. Add the eggs, one at a time, beating thoroughly after each addition. Slowly beat in the melted chocolate, the flour, the salt and 1 cup pecans. Spoon the batter into the prepared pan. Sprinkle the remaining 1/2 cup pecans over the top. Bake until a toothpick inserted in the centre comes out fairly clean, about 1 hour. Cool in the pan on a wire rack 30 minutes. Cover the pan with another rack and invert. Remove the pan and peel off the paper. Invert back onto a wire rack and let stand until completely cool. Chill the brownie cake for about 30 minutes before cutting into bars. MAKES ABOUT 24 BROWNIES From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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