Yield: 40 brownies
|4 ounces||Unsweetened baking chocolate|
|¾ cup||Butter or margarine|
|1½ cup||All-purpose flour, sifted|
|1 cup||Pecans, chopped|
Preheat oven to 375oF. Butter a 12"x8" pan. Melt chocolate with butter over low heat, stirring constantly; or melt in microwave bowl, HIGH for 1-1½ minute. Remove from heat and stir in vanilla. Set aside.
In large bowl, cream sugar and eggs abuot 5-6 minutes until sugar is dissolved. Fold chocolate, flour and nuts into sugar mixture, just until well belnded.
Pour into prepared pan. Bake for 25-35 minutes. Cool. Frost with your favorite frosting. Refrigerte about 1 hour; cut into squares. Garnish with pecans if desired. Store in refrigerator.
Source: Marian Hoffman, Whitman's Chocolate Cookbook. Typed by Linda Howard.