Make your time spent in Kitchen a quality one
- 3/4 cup (1-1/2 sticks) unsalted butter
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4 ounces (4 squares) unsweetened chocolate
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2 cups sugar
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4 large eggs
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1-1/4 cups all-purpose flour
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2 teaspoons vanilla extract
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1 cup chopped pecans
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1 bag (12 ounces) chocolate chips (2 cups)
- Heat oven to 350°. Line 13 x 9 x 2-inch baking pan with nonstick foil (step A, below), leaving overhang.
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In large glass bowl, heat butter and chocolate in microwave on HIGH for 2 minutes; stir until smooth (step B). Let stand 5 minutes to cool slightly. Whisk in sugar, eggs, flour and vanilla. Stir in pecans and half of the chocolate chips (1 cup). Transfer batter to prepared pan. Sprinkle with remaining 1 cup chocolate chips (step C).
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Bake at 350° for 35 minutes, until top is dry to the touch. Let cool completely in pan on wire rack. Lift brownie from pan with foil. Cut into squares and serve.
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A. To line pan, place it upside down on counter and shape foil over outside. Flip pan over and tuck shaped piece inside.
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B. No need to chop chocolate before microwaving—though squares will look solid after heating, stir until smooth and lump-free.
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C. Scatter remaining chips over batter for double the chocolate in every bite! Makes 24
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Cook's tip: One of the most important principle of brownie-making (apart from using tip-top quality chocolate) is this; unlike cake, it must never be cooked until a skewer comes out totally clean! Over-cooking produces an over-chewy brownie instead of an immorally fudgy one.