Dec 26, 2006
Fudge Pecan Brownies
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Nonstick vegetable oil spray
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5 ounces plus 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
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3/4 cup (11/2 sticks) unsalted butter
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2 ounces unsweetened chocolate, chopped
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2 cups sugar
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4 large eggs
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2 teaspoons vanilla extract
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1/4 teaspoon salt
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1 cup all purpose flour
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1 cup chopped pecans
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1 cup (6 ounces) semisweet chocolate chips
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1/2 cup heavy cream
Preheat oven to 350°F. Spray 9x9x2–inch metal baking pan with nonstick spray. Stir 5 ounces bittersweet chocolate, butter, and unsweetened chocolate in medium saucepan over low heat until smooth. Remove from heat. Whisk sugar, eggs, vanilla, and salt in large bowl until fluffy. Stir in melted chocolate mixture. Mix in flour, then nuts and chips; spread in pan. Bake until tester inserted into center comes out with moist crumbs attached, about 35 minutes.
Meanwhile, bring cream to boil in small pan. Remove from heat. Whisk in 3 ounces bittersweet chocolate. Pour glaze over brownies. Chill uncovered 1 hour. Serve cold or at room temperature.
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