| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Choco5 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Butter; (no substitutes), |
|
|
; softened |
| 1/2 |
c |
Sugar |
| 3 |
|
Eggs |
| 3 |
|
Egg yolks |
| 1 |
ts |
Vanilla |
| 2 |
c |
Semisweet chocolate chips; melted |
| 1 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1 |
c |
Ground toasted pecans |
| 6 |
|
Squares white baking chocolate |
|
|
Confectioner's sugar; optional |
INSTRUCTIONS
In a mixing bowl, cream butter and sugar. Add eggs, yolks and vanilla; mix
well. Add melted chocolate. Combine flour and salt; add to creamed mixture.
Stir in nuts. Spoon into six greased 10-oz. custard cups; place on a baking
sheet. Bake at 350° for 10 minutes. Push one square of chocolate into
center of each brownie. Bake 18-20 minutes longer or until a toothpick
inserted in the brownie comes out clean. REmove from the oven and let stand
for 5 minutes. Run a knife around edge of custard cups; invert on to
serving plates. Dust with confectioner's sugar if desired. Serve warm.
Recipe by: Taste of Home - October/November 1998
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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