Brownies in the Round
Prep time: 0:30 Overall time: 1:00
16 servings scale / convert
2 oz. unsweetened chocolate
6 oz. Swiss dark chocolate, divided
3 oz. Swiss milk chocolate, divided
3/4 cup all-purpose flour
1/8 tsp. salt
1 stick unsalted butter, softened
1 cup dark brown sugar, packed
2 lg. eggs
1-1/2 tsp. vanilla extract
1 cup sm. pecan halves
3 oz. Swiss white chocolate, coarsely chopped
1.Position a rack in the center of the oven and preheat to 325°F. Lightly butter the bottom and sides of a 12-inch diameter pizza pan.
2.Melt the unsweetened chocolate according to the melting instructions inthe Chocolate Melting Tips. Cool until the chocolate is tepid.
3. 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.
4.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.
5. 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.
6.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.
7.Melt the white chocolate according to the melting instructions in the Chocolate Melting Tips. Fill a small paper cone with the melted white chocolate and cut a 1/3-inch opening at the tip. Drizzle the white chocolate over the surface of the pan. Cut into wedges to serve.
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