Yield: 20 brownies
Measure | Ingredient |
---|---|
2 ounces | Unsweetened baking chocolate |
½ cup | Butter/margarine, softened |
¾ cup | Sugar |
¼ cup | Corn syrup |
2 larges | Eggs |
⅔ cup | All-purpose flour |
½ cup | Pecans, chopped |
Preheat oven to 350oF. Butter an 8" square cake pan and set aside.
Melt chocolate and butter or margarine in top of a double boiler over low heat. Stir until smooth. Remove from heat. In medium bowl, cream melted chocolate with sugar and corn syrup, about 3 minutes. Beat in eggs one at a time. Fold in flour and pecans, just until blended.
Pour into prepared pan. Bake 20-25 minutes; brownies will pull away from sides of pan. Cool in pan before cutting.
Source: Marian Hoffman, Whitman's Chocolate Cookbook. Typed by Linda Howard.
From: Linda Howard Date: 09-21-94