Brownies In The Round

Recipe Ingredients

2 oz	56g	Unsweetened chocolate
6 oz	170g	Swiss dark chocolate - divided
3 oz	85g	Swiss milk chocolate - divided
3/4 cup	46g / 1.6oz	All-purpose flour
1/8 teaspoon	0.6ml	Salt
8 tablespoons	120ml	Unsalted butter - softened
1 cup	160g / 5.6oz	Packed dark brown sugar
2 cups	396g / 13oz	Eggs (large)
1 1/2 teaspoons	7.5ml	Vanilla extract
1 cup	146g / 5.1oz	Small pecan halves
3 oz	85g	Swiss white chocolate - coarsely chopped

Recipe Instructions

Position a rack in the center of the oven and preheat to 325F.

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 1/2-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

Source:
Ed Gould mt Xinu

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.