Yield: 9 Large brow
| Measure | Ingredient |
|---|---|
| 1 \N | Stick or 1/2 cup butter |
| 4 ounces | Unsweetened chocolate; chopped |
| 4 larges | Eggs |
| ¼ teaspoon | Salt |
| 2 cups | Sugar |
| 1 teaspoon | Pure vanilla extract |
| 1 cup | All-purpose flour |
| 1 cup | Chopped pecans |
In a small saucepan, melt together the butter and chocolate, stirring occasionally. It?s very important to let the mixture cool before using.
Preheat the oven to 350. Butter a 13x9x2-inch baking pan or 9x9x2-inch square baking pan.
In a medium bowl, with an electric mixer at medium speed, beat together the eggs and salt until light and foamy, about 3 minutes. Beat in the butter mixture until blended. Then beat in the sugar and vanilla until well mixed.
With a rubber spatula, fold in the flour and pecans. Scrape into the prepared pan.
Bake the 13x9x2-inch pan in the 350 oven until still slightly soft to the touch and a wooden pick inserted in the center comes out with crumbs attached to it, about 30 minutes. Or bake the 9x9x2-inch square pan for 40 minutes. Transfer the pan to a wire rack to cool. Cover and refrigerate until chilled. Then cut into rectangles or squares, as large or as small as you want.
Posted to MM-Recipes Digest V4 #268 by WoobyBears@... on Oct 12, 1997