Читать книгу Under Lock And Key - Sylvie Kurtz - Страница 11

4 oz unsweetened dark baking chocolate

¾ cup butter

2 cups sugar

3 eggs

1 tsp vanilla

1 cup flour

1 cup coarsely chopped pecans, toasted to bring out flavor

1 cup semisweet chocolate chunks

Heat oven to 350°F. Line a 13" x 9" baking pan with foil, extending over the edges to form handles. Grease foil.

Microwave the unsweetened chocolate and butter in large microwavable bowl on High for 2 minutes—or until the butter is melted. Stir until the chocolate is melted.

Stir sugar into chocolate mixture until well blended. Mix in eggs and vanilla. Stir in flour, nuts and chocolate chunks until well blended. Spread in prepared pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake.

Cool in pan. Lift out of pan by foil handles. Place onto a cutting board. Cut into squares. Makes 24.

Can be stored in a cool, dry place. Do not refrigerate.