An easy brownie that travels well.4 oz. baking chocolate
1 cup butter
2 cups sugar
2 t. vanilla
1 t. salt
4 eggs
1 3/4 cups flour
2/3 cups pecans
1 cups semi-sweet chocolate chips
Preheat oven to 350° F. Grease two 9-inch round
pans.
In
top of a double boiler or a microwave-safe bowl, melt chocolate and butter. In
medium bowl, mix sugar, vanilla, and salt; add to melted chocolate mixture and
blend well. Add eggs, one at a time, beating well after each addition. Add
flour and mix well. Divide batter equally into prepared pans. Spread evenly and
sprinkle top of each with chopped nuts and chocolate chips. Bake 20 to 25
minutes. Brownies are done when a knife inserted an inch from center comes out
clean. (Do not overbake.) Allow to cool completely before cutting. Run
a thin knife between pan and brownies and turn upside down. With knife that is
longer than brownies are wide, cut brownies by pressing knife straight down
through brownies; cut each round into 8 wedges. Makes 16 brownies. These
brownies store and stack well, for easy portability.
From Lion House Bakery cookbook
