Title: Double Chocolate Brownies
Categories: Dessert
Yield: 24 Servings
| 5 | oz | Semi sweet chocolate, melted |
| 2 | | Eggs |
| 1 | ts | Pure vanilla extract |
| 1/2 | ts | Baking powder |
| 2 | oz | White cho. cut 1/2 in pieces ---------toppings---------- |
| 1 | oz | Semi sweet chocolate melted |
| 1/2 | c | Butter, melted |
| 1 | c | Sugar |
| 1/2 | c | All purpose flour |
| | | Salt |
| 1/2 | c | Chopped pecans |
| 1 | oz | White chocolate, melted |
Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking pan.
Line pan with with parchment paper or waxed paper. Combine melted chocolate
with melted butter. With a whisk, beat eggs with sugar and vanilla. Beat
in chocolate mixture. Stir flour with baking powder and salt. Stir flour
mixture into chocolate mixture. Stir in white chocolate and pecans. Pour
batter into prepared pan and bake 30 minutes. (Brownies may appear to be
underbaked but will set when chilled). Cool. Do not worry if sides are
slightly higher than middle. Just press sides down as brownies cool.
Drizzle melted white and dark chocolate in a zigzag pattern on top uncut
brownies. Allow to rest at room temperature 1/2 hour. Cut into squares.
Chill.