I would love to show you a better picture of these brownies.
I really would.
But this, my friends, is the last brownie left in the pan. Lonely little guy. Sad really.
Between the incessant rain and the popularity of these brownies, I was unable to snap a picture before they were long gone. These brownies were a delicious, rich and chocolatey, studded with white chocolate chips and pecans and topped with powdered sugar. Yums. The brownies are on the thin side, but don’t let that scare you off, the texture is perfect. The flavors are also really great together.
My father-in-law especially loved these brownies and I considered renaming them in his honor! If I make another pan of these, I will definitely take photos before I send them off to his house. 🙂 Enjoy!
White Chocolate and Pecan Brownies
Yield: About 32 brownies
3 oz. unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup firmly packed golden brown sugar
1/2 cup sugar
3 large eggs
3/4 cup all-purpose flour
6 oz. white chocolate, cut into 3/4-inch pieces (I used 6 oz. white chocolate chips)
1 cup coarsely chopped pecans
1. Preheat oven to 350 degrees. Line bottom of 13 x 9 x 2-inch baking pan with aluminum foil. Butter and flour foil and sides of pan.
2. Stir unsweetened chocolate in top of double boiler set over simmering water until chocolate melts. Remove chocolate from over water and cool.
3. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually add brown sugar and 1/2 cup sugar and beat until well blended.
4. Mix in melted chocolate. Add eggs, 1 at a time, and beat just until blended after each addition. Mix in flour.
5. Using rubber spatula, mix in white chocolate and pecans.
6. Transfer batter to prepared pan.
7. Bake brownies until tester inserted into center comes out with a few crumbs attached, about 20 minutes.
8. Cool brownies in pan on rack. (Can be made 2 days ahead. Cover; store at room temperature.)
9. Cut around pan sides to loosen brownies. Turn out onto work surface. Peel off foil.
10. Cut into 2- to 3-inch squares. Arrange right side up on plate.
11. Dust with powdered sugar.
Source: Bon Appetit February 1995, p. 54