Yield: 16 servings
|10.00 tablespoon||unsalted butter; divided|
|8.00 ounce||white chocolate pieces|
|2.00 large||eggs; slightly beaten|
|½ teaspoon||pure vanilla extract|
|½ cup||pecan pieces|
|7.00 ounce||semisweet chocolate; chopped|
|1||powdered sugar; in shaker|
Preheat the oven 350 degrees. Using 2 tablespoons of the butter, grease an 8-inch square baking sheet. In a metal bowl set over a pot of simmering water, melt the remaining ½ cup butter with the white chocolate. In a medium bowl whisk together the eggs and sugar. Add the flour, vanilla and salt and mix well. Fold in the pecans and the melted white chocolate. Spread the brownie mixture in the buttered pan and sprinkle the chopped semisweet chocolate over the top. Bake until firm, for about 25 minutes. Remove from the oven and allow to cool on a rack before cutting into squares. Sprinkle with powdered sugar and arrange in a square sealable plastic container. This recipe yields 16 brownies.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2382 broadcast 05-23-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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