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Pecan Brownies

Source of Recipe


From "Mexican Cooking for Beginners" by Helene Siegel






List of Ingredients



• 1-1/2 cups pecan halves
  
• 4 ounces unsweetened chocolate, chopped
  
• 16 Tbsp (2 sticks) unsalted butter
  
• 4 eggs
  
• 1 cup sugar
  
• 3/4 cup packed brown sugar
  
• 1 tsp vanilla extract
  
• 3/4 cup flour
  
• 1/2 tsp cinnamon
  
• 1/4 tsp salt
  
• 1/2 tsp cinnamon mixed with 1 Tbsp powdered sugar
  






Instructions



1. Butter and flour a 9-inch square baking pan. Toast the nuts in a preheated 350º F oven 7 minutes. Set aside to cool. When cool, chop coarsely.
   
   
2. Combine the chopped chocolate and butter in the top of a double boiler placed over hot water. Melt, stirring occasionally. Set aside.
   
   
3. In the large bowl of an electric mixer, beat together the eggs and sugars until smooth. Stir in the vanilla. Pour in the melted chocolate and butter. Mix until combined.
   
   
4. Sift together the flour, cinnamon and salt. Gradually add to the batter, beating just until blended. Stir in the nuts.
   
   
5. Pour into the prepared pan and bake in a preheated 350º F oven 35 to 40 minutes, or until just done. Cool on a rack. Sift the cinnamon-sugar over the brownies and cut.
   
   Makes 26 small brownies.