Yield: 20 brownies
|2 ounces||Unsweetened baking chocolate|
|½ cup||Butter/margarine, softened|
|¼ cup||Corn syrup|
|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