Chewy Chocolate Brownies with Pecans
If you don’t have two 9" × 9" baking pans for this recipe, you can use a 13" × 9" pan. The brownies will be thicker and take a little longer to bake.
INGREDIENTS | YIELDS 32 BROWNIES
- 6 ounces unsweetened chocolate, chopped
- 1 cup butter
- 2 cups sugar
- 1 cup brown sugar
- 2/3 cup light corn syrup
- 6 eggs
- 2 cups all-purpose flour
- 2 cups chopped pecans
- 32 pecan halves for garnish
Preheat oven to 350°F. Grease two 9" square baking pans.
Melt chocolate in butter. Beat in sugars and corn syrup; beat at medium speed 2 minutes, until well blended.
Add eggs one at a time, beating 1 minute after each one.
Stir in flour and pecans. Spoon batter into pans.
Arrange pecan halves in rows over tops of batter.
Bake 40 minutes, or until done but still slightly doughy in center.
Cool completely and cut into squares.
Keep That Chewy Texture
Bar cookies are a quick-to-put-together snack. Be careful not to overbake them or they will be dry and crumbly. Generally, for a chewy texture the cookies should be removed from the oven when they are just barely done; they will continue to cook a little as they cool.
