Best Holiday Sweets & Treats by Daniella Malfitano

Author:Daniella Malfitano
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2016-04-06T04:00:00+00:00

Makes 1 dozen squares

⅔ cup all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

3 cups chopped dark chocolate

1½ cups roughly chopped milk chocolate

1 cup unsalted butter

3 large eggs

1½ cups granulated sugar

1 tablespoon instant espresso powder

1 tablespoon pure vanilla extract

2 cups pecans, half chopped and half whole

Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with foil extending over the sides and spray the foil with cooking spray. In a medium-size bowl, sift together the flour, baking powder, and salt and set aside. In a heatproof bowl or top of a double boiler, combine the two chocolates and butter, and place over a pot of simmering water. Stir constantly until the mixture is completely melted, then remove from the heat and let cool.

In a separate large bowl, combine the eggs, sugar, espresso powder, and vanilla. Gradually add the chocolate mixture to the egg mixture and mix well to combine. Fold the flour mixture into the egg mixture. Add the cup of chopped pecans and fold into the batter. Pour the mixture into the prepared baking pan and sprinkle the cup of whole pecans evenly on top of the mixture.

Bake for 18 to 20 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Remove from the oven. Allow to cool before using the edges of the foil to lift from the baking pan and slicing into squares for serving.

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