Name: Disappearing Double Chocolate Brownies
Yield: Makes 32 brownies, 1 × 2 inches (these are rich!)
Cuisine: United States
Ingredients: 4 ounces semisweet chocolate, cut in coarse chunks (or substitute ⅔ cup semisweet chocolate morsels); ⅔ cup flour; ½ teaspoon baking powder; Pinch of salt; 2 eggs; 1¼ cups coarse-chopped pecans (about 4½ ounces); 2 ounces uisweetened chocolate, chopped coarse; ½ cup (1 stick) unsalted butter, cut in pieces; 1 cup sugar; 1 teaspoon pure vanilla extract

Preparation info

Makes
32
(these are rich!)

Difficulty
Easy

Appears in

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

About

Dedicated brownie lovers insist that fudgy brownies are the only true kind. And they don’t come much fudgier than these....

Ingredients

1¼ cups coarse-chopped pecans (about 4½ ounces)
2 ounces uisweetened chocolate</

Method

Preheat the oven to 350°F. Lightly butter an 8-inch square baking pan; set aside. Toast the chopped pecans on a baking sheet until fragrant and lightly colored, about 7 minutes. Set aside to cool slightly.
Place the unsweetened chocolate and butter in

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Disappearing Double Chocolate Brownies

Ingredients

Method

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