| 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
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”