Recipe: Pecan Brownies

PECAN BROWNIES

2 sticks (1 cup) unsalted butter
8 ounces bittersweet chocolate, finely chopped
1 cup brown sugar, firmly packed
4 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
10 ounces (about 2 1/2 cups) coarsely chopped pecans

Set rack in middle level of oven and preheat to 350 degrees F. Butter a 13x9-inch pan and line it with butter parchment paper.

Melt the butter in a saucepan over medium heat. Remove pan from heat and add chocolate. Let stand 2 minutes, then whisk until smooth. (If chocolate is not melted, return the pan to very low heat and stir constantly until it is.) Set aside to cool.

Measure the brown sugar into a large bowl. Stir the eggs in one at a time with a rubber spatula, making sure any lumps are dissolved between additions. Stir in the granulated sugar, vanilla and salt. Stir in the chocolate mixture. Fold in the flour and 2 cups of the pecans.

Scrape the batter into the prepared pan, smoothing the top. Scatter the remaining pecans over the top, gently pressing them into the batter.

Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a rack. Cover pan with foil and refrigerate at least 4 hours (overnight is best).

Invert brownies onto a cutting board and cut into 24 (2-inch) squares.

Makes 24 brownies
Adapted from source: Cookies Unlimited by Nick Malgieri