Brownies in the round
16 wedges
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Unsweetened chocolate |
| 6 | ounces | Swiss dark chocolate, divided |
| 3 | ounces | Swiss milk chocolate, divided |
| ¾ | cup | All-purpose flour |
| ⅛ | teaspoon | Salt |
| 8 | tablespoons | Unsalted butter, softened |
| 1 | cup | Packed dark brown sugar |
| 2 | larges | Eggs |
| 1½ | teaspoon | Vanilla extract |
| 1 | cup | Small pecan halves |
| 3 | ounces | Swiss white chocolate, coarsely chopped |
Directions
Position a rack in the center of the oven and preheat to 325 degrees F.
Lightly butter the bottom and sides of a 12-inch diameter pizza pan.
Melt the unsweetened chocolate according to the melting instructions in
the Chocolate Key. Cool until the chocolate is tepid.
Chop the bittersweet and milk chocolates into ½-inch squares and set
aside. In a small bowl, using a wire whisk, stir together the flour and
salt.
In a large bowl, using a hand-held electric mixer set at medium speed,
beat the butter and brown sugar for 1 to 2 minutes, until the mixture is
light in texture and beige in color. One at a time, beat in the eggs,
mixing well after each addition. Beat in the melted chocolate and vanilla until blended. At low speed, beat in the flour mixture just
until combined.
Using a rubber spatula, fold in half of the chopped bittersweet and milk
chocolate squares and half of the pecans. Scrape the batter into the
prepared pan and using a spatula, evenly smooth the surface.
Sprinkle
the surface with the remaining chopped chocolate pieces and pecans.
Bake for 25 to 30 minutes, or until a cake tester or toothpick inserted
2 inches away from the center comes out clean. Transfer the pan to a
wire rack to cool.
Melt the white chocolate according to the melting instructions in the Chocolate Key. Fill a small paper cone with the melted white chocolate and cut a ⅓-inch opening at the tip. Drizzle the white chocolate over the surface of the pan. Cut into wedges to serve.
Submitted By CHARLENE DEERING On 03-13-95