Chocolate Pecan Brownies
Brownies! Brownies! Brownies!
Print
Ingredients
  1. 1 CUP UNSALTED BUTTER
  2. 4 OZ UNSWEETENED CHOCOLATE ROUGHLY CHOPPED
  3. 1 1/2 CUPS SUGAR
  4. 1/2 CUP LIGHT CORN SYRUP
  5. 1 TSP VANILLA EXTRACT
  6. 1/2 TSP KOSHER OR SEA SALT
  7. 3 LG EGGS
  8. 1 CUP FLOUR
  9. 1 CUP TOASTED PECANS CHOPPED
  10. 3/4 CUP SEMISWEET CHOCOLATE CHUNKS
  11. AS NEEDED VANILLA ICE CREAM
  12. 1 CUP CHOCOLATE SAUCE (RECIPE FOLLOWS)
  13. AS NEEDED STRAWBERRIES SLICED
  14. AS NEEDED POWDERED SUGAR
Instructions
  1. PREHEAT THE OVEN TO 350 DEGREES. BUTTER AND FLOUR A 9 X 13-INCH CAKE PAN.
  2. IN DOUBLE BOILER OR A SMALL BOWL SET OVER SIMMERING WATER, MELT HALF THE BUTTER AND THE UNSWEETENED CHOCOLATE. SET ASIDE TO COOL SLIGHTLY. IN A MIXING BOWL, CREAM TOGETHER THE REMAINING BUTTER AND THE SUGAR. BEAT IN THE SYRUP, VANILLA, AND SALT. BEAT IN THE EGGS, ONE AT A TIME. STIR IN THE MELTED CHOCOLATE MIXTURE, AND THEN THE FLOUR. DO NOT OVER MIX. STIR IN THE PECANS AND CHOCOLATE CHUNKS.
  3. SPREAD THE DOUGH EVENLY IN THE PREPARED PAN AND BAKE AT 350 DEGREES FOR 25 TO 30 MINUTES. THE BROWNIES WILL SWELL UP AND THEN LEVEL OFF JUST BEFORE THEY ARE DONE. THEY SHOULD REMAIN MOIST EVEN WHEN DONE: DO NOT OVER BAKE.
  4. COOL BEFORE CUTTING. TO SERVE IT AS WE DO AT THE DINER, PLACE A SCOOP OF VANILLA ICE CREAM IN THE CENTER OF THE BROWNIE, AND DRIZZLE WITH WARM CHOCOLATE SAUCE. GARNISH WITH BERRIES AND DUST WITH POWDERED SUGAR.
From The Chef To You http://fromthecheftoyou.com/