Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Butter; (no substitutes), |
\N \N | ; softened |
½ cup | Sugar |
3 \N | Eggs |
3 \N | Egg yolks |
1 teaspoon | Vanilla |
2 cups | Semisweet chocolate chips; melted |
1 cup | All-purpose flour |
¼ teaspoon | Salt |
1 cup | Ground toasted pecans |
6 \N | Squares white baking chocolate |
\N \N | Confectioner's sugar; optional |
In a mixing bowl, cream butter and sugar. Add eggs, yolks and vanilla; mix well. Add melted chocolate. Combine flour and salt; add to creamed mixture.
Stir in nuts. Spoon into six greased 10-oz. custard cups; place on a baking sheet. Bake at 350ø for 10 minutes. Push one square of chocolate into center of each brownie. Bake 18-20 minutes longer or until a toothpick inserted in the brownie comes out clean. REmove from the oven and let stand for 5 minutes. Run a knife around edge of custard cups; invert on to serving plates. Dust with confectioner's sugar if desired. Serve warm.
Recipe by: Taste of Home - October/November 1998 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.