3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter
2 large eggs
4 ounces semisweet chocolate, melted
2 teaspoons vanilla
1/2 cup flour
pinch of salt
1/4 cup (1/2 stick) unsalted butter
3/4 cup packed light brown sugar
2 tablespoons flour
2 large eggs
2 teaspoons vanilla
3 cups pecan halves
4 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
 | Line 9-inch square pan with foil; butter foil. |
| For chocolate layer, beat granulated sugar and butter with electric mixer or high speed
until light, 2 minutes. Add eggs; mix well. Mix in chocolate and vanilla.
Stop mixer, add flour and salt; mix just until flour disappears. Transfer to
prepared pan and place in freezer while preparing next layer. This keeps layers
separate. Heat oven to 325 degrees. |
| For pecan layer, melt butter in small pan. Add brown sugar; cook over low heat
until smooth. Stir in flour and cook 30 seconds. Cool 10 to 15 minutes. |
| Whisk eggs in small bowl. Add large spoonful of cooled brown sugar mixture; mix
well. Whisking continuously, add egg mixture to brown sugar mixture. Stir in
pecans and vanilla. |
| Pour pecan layer over well-chilled chocolate layer. Bake until toothpick inserted
in center comes out clean, about 45 minutes. Cool completely. |
| For glaze, melt chocolate with butter, whisking until smooth. Pour over cooled
bars, tipping pan to cover. Refrigerate several hours before cutting into squares. |
| Makes 50 brownies. |
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