Greenwich village brownstone brownies

1 servings

Ingredients

Quantity Ingredient
3 ounces Unsweetened chocolate;3 sq
4 tablespoons Butter; softened
½ teaspoon Vanilla
1 cup Sugar
½ cup Brown sugar;packed
⅓ cup Light corn syrup
3 Eggs, large
1 cup Flour, all purpose Salt
1½ cup Pecan halves;or large pieces

Directions

Preheat the oven to 350F. Butter an 8 inch square cake pan. Line the pan with wax paper. Butter the paper; flour the pan. Melt the chocolate in the top of a double boiler over hot water until smooth.

Remove from heat.

Beat the butter in a large bowl until light. Beat in the vanilla, both sugars and the corn syrup. Add the eggs, one at a time, beating thoroughly after each addition. Slowly beat in the melted chocolate, the flour, the salt and 1 cup pecans.

Spoon the batter into the prepared pan. Sprinkle the remaining ½ cup pecans over the top. Bake until a toothpick inserted in the centre comes out fairly clean, about 1 hour. Cool in the pan on a wire rack 30 minutes.

Cover the pan with another rack and invert. Remove the pan and peel off the paper. Invert back onto a wire rack and let stand until completely cool.

Chill the brownie cake for about 30 minutes before cutting into bars. MAKES ABOUT 24 BROWNIES

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