Brownies ( double chocolate )

Yield: 24 servings

Measure Ingredient
5 ounces Semi sweet chocolate, melted
½ cup Butter, melted
2 \N Eggs
1 cup Sugar
1 teaspoon Pure vanilla extract
½ cup All purpose flour
½ teaspoon Baking powder
\N \N Salt
2 ounces White cho. cut 1/2 in piece
½ cup Chopped pecans
1 ounce White chocolate, melted
1 ounce Semi sweet chocolate melted


Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking pan. Line pan with with parchment paper or waxed paper. Combine melted chocolate with melted butter. With a whisk, beat eggs with sugar and vanilla. Beat in chocolate mixture. Stir flour with baking powder and salt. Stir flour mixture into chocolate mixture. Stir in white chocolate and pecans. Pour batter into prepared pan and bake 30 minutes. (Brownies may appear to be underbaked but will set when chilled). Cool. Do not worry if sides are slightly higher than middle. Just press sides down as brownies cool. Drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. Allow to rest at room temperature ½ hour. Cut into squares. Chill.

Bob Hogan

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