Pecan Brownies

Yield: 24 2-inch brownies
Source: Cookies Unlimited

Ingredients:

• 16 tbsp unsalted butter
• 8 oz bittersweet chocolate, cut into 1/4-inch pieces
• 4 ea eggs
• 1 c dark brown suger, firmly packed
• 1 c sugar
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 c all-purpose flour
• 10 oz coarsely chopped pieces

Directions:

1. Set rack in the middle level of the oven and preheated to 350 degrees.
2. melt the butter in a saucepan over medium heat,. Off the heat add the chocolate. Let stand 2 minutes, then whisk smooth. If all the chocolate has not melted, return the pan to very low heat and sitr constantly to melt the chocolate.
3. In a large bowl, use a rubber spatula to stir one egg into the brown suger. Make sure any lumos in the sugar are dissolved. Add the remaining eggs, one at a time, stirring each in with the rubber spatula in the same way. Stir in the granulated sugar, then the vanilla and salt. Stir in the chocolate mixture.
4. Finally, fold in the flour, the 2 cups of the pecans.
5. Scape the batter into the prepared pan and smooth the top with an offset spatula. Scatter the remaining chopped pecans over the top of the batter and with your fingertips gently press them in.
6. Bake the cake for about 30 to 35 minutes, or until a toothpick or a small knife inserted into te center emerges clean. Cool completely on a rack.
7. Wrap and refrigerate the pan so that the cake solidifies completely - at least 4 hours; overnight is best. This also makes the cake easier to cut.
8. Transfer the whole cake to a cutting board and slife a long knife or spatula under it to loose the paper or foil, the pull ot away. Use a ruler to mark, the cut the ckae into 2-inch squares.
9. For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with tight-fitting cover in the refrigerator. Freexe for longer storage. If you plan to keep the brownies for any length of time, it is better to wrap them individually in cellophane.