|3 ounces||Unsweetened chocolate;3 sq|
|4 tablespoons||Butter; softened|
|½ cup||Brown sugar;packed|
|⅓ cup||Light corn syrup|
|1 cup||Flour, all purpose Salt|
|1½ cup||Pecan halves;or large pieces|
Preheat the oven to 350F. Butter an 8 inch square cake pan. Line the pan with wax paper. Butter the paper; flour the pan. Melt the chocolate in the top of a double boiler over hot water until smooth.
Remove from heat.
Beat the butter in a large bowl until light. Beat in the vanilla, both sugars and the corn syrup. Add the eggs, one at a time, beating thoroughly after each addition. Slowly beat in the melted chocolate, the flour, the salt and 1 cup pecans.
Spoon the batter into the prepared pan. Sprinkle the remaining ½ cup pecans over the top. Bake until a toothpick inserted in the centre comes out fairly clean, about 1 hour. Cool in the pan on a wire rack 30 minutes.
Cover the pan with another rack and invert. Remove the pan and peel off the paper. Invert back onto a wire rack and let stand until completely cool.
Chill the brownie cake for about 30 minutes before cutting into bars. MAKES ABOUT 24 BROWNIES
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