| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
February 19 |
1 |
servings |
INGREDIENTS
| 3 |
oz |
Unsweetened chocolate; chopped |
| 3/4 |
c |
Unsalted butter; room temperature (1 |
|
|
; 1/2 sticks) |
| 1/2 |
c |
Firmly packed golden brown sugar |
| 1/2 |
c |
Sugar |
| 3 |
lg |
Eggs |
| 3/4 |
c |
All purpose flour |
| 6 |
oz |
White chocolate; cut into 3/4-inch |
|
|
; pieces |
| 1 |
c |
Coarsely chopped pecans |
|
|
Powdered sugar |
INSTRUCTIONS
Preheat oven to 350F. Line bottom of 13x9x2-inch baking pan with aluminum
foil. Butter and flour foil and sides of pan. Stir unsweetened chocolate in
top of double boiler set over simmering water until chocolate melts. Remove
chocolate from over water and cool.
Using electric mixer, beat butter in large bowl until light and fluffy.
Gradually add brown sugar and 1/2 cup sugar and beat until well blended.
Mix in melted chocolate. Add eggs 1 at a time and beat just until blended
after each addition. Mix in flour. Using rubber spatula, mix in white
chocolate and pecans. Transfer batter to prepared pan.
Bake brownies until tester inserted into center comes out with a few crumbs
attached, about 20 minutes. Cool brownies in pan on rack. (Can be made 2
days ahead. Cover; store at room temperature.)
Cut around pan sides to loosen brownies. Turn out onto work surface. Peel
off foil. Cut into 2- to 3-inch squares. Arrange right side up on plate.
Dust with powdered sugar.
Makes about 32.
Bon Appetit February 1995
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