Double Chocolate Brownies
Why I Love This Recipe
I adapted this decadent brownie recipe from the March 2009 issue of 'Family Circle' Magazine. I say 'adapted' because I made a few minor changes. *Instead of unsalted butter, I used magarine (because I didn't have any unsalted or regular butter; and margarine worked just as well), **Instead of vanilla extract, I used almond extract, because I grabbed that by mistake (and I'm really glad I did, because these brownies are really delicious!).
Ingredients You'll Need
3/4 cup (1 1/2 sticks) unsalted butter*
4 oz. (4 squares) unsweetened baking chocolate
2 cups sugar
4 large eggs
1 1/4 cups all-purpose flour
2 tsp. vanilla extract**
1 cup pecans, chopped
1 bag (12 oz.) chocolate chips (2 cups)
Preheat oven to 350 F.
Line a 13 X 9 X 2-inch baking fpan with nonstick foil, leaving overhang.
In a large glass bowl, heat butterr and chocolate in microwave on HIGH for 2 minutes; stir until smooth and let stand for 5 minutes to cool slightly.
Whisk in sugar, eggs, flour and vanilla; stir in pecans and half of the chocolate chips (1 cup).
Transfer batter to prepared pan; sprinkle with remaining 1 cup of chocolate chips.
Bake in preheated oven for 35 minutes, until top is dry to the touch.
Let cool completely in pan on wire rack; lift brownie from pan with foil.
Cut into squares and serve.