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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Directions: Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking
pan. Line pan with with parchment paper or waxed paper. Combine
melted chocolate with melted butter. With a whisk, beat eggs with
sugar and vanilla. Beat in chocolate mixture. Stir flour with baking
powder and salt. Stir flour mixture into chocolate mixture. Stir in
white chocolate and pecans. Pour batter into prepared pan and bake 30
minutes. (Brownies may appear to be underbaked but will set when
chilled). Cool. Do not worry if sides are slightly higher than
middle. Just press sides down as brownies cool. Drizzle melted white
and dark chocolate in a zigzag pattern on top uncut brownies. Allow
to rest at room temperature 1/2 hour. Cut into squares. Chill.
Bob Hogan
| Ingredients:
5 Ounce(s) Semi sweet chocolate, melted
1/2 Cup(s) Butter, melted
2 Eggs
1 Cup(s) Sugar
1 Teaspoon(s) Pure vanilla extract
1/2 Cup(s) All purpose flour
1/2 Teaspoon(s) Baking powder
2 Ounce(s) White cho. cut 1/2 in piece
1/2 Cup(s) Chopped pecans
1 Ounce(s) White chocolate, melted
1 Ounce(s) Semi sweet chocolate melted |
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