Yield: 6 servings
|1 cup||Butter; (no substitutes),|
|\N \N||; softened|
|3 \N||Egg yolks|
|2 cups||Semisweet chocolate chips; melted|
|1 cup||All-purpose flour|
|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.