Double Chocolate Brownies

Method:

1. 1

   Microwave chocolate squares in a small microwave-safe bowl at MEDIUM (50% power) for 30-second intervals until melted (about 1 1/2 minutes total time). Stir chocolate until smooth.

2. 2

   Beat butter and sugar at medium speed with an electric mixer until light and fluffy.

3. 3

   Add eggs, 1 at a time, beating just until blended after each addition.

4. 4

   Add melted chocolate, beating just until blended.

5. 5

   Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 cup pecans, and 1/2 cup chocolate morsels.

6. 6

   Spread batter into a greased and floured 13- x 9-inch baking pan.

7. 7

   Sprinkle with remaining 1/4 cup pecans and 1/4 cup chocolate morsels.

8. 8

   Bake at 350 for 40 minutes or until set. Cool completely on a wire rack.

9. 9

   Note: Freeze brownies in an airtight container up to 1 month.

10. 10

    Double Chocolate Brownies With Caramel Frosting: Prepare Double Chocolate Brownies as directed. Melt 3/4 cup butter in a large saucepan over low heat. Stir in 2 cups sugar, 1/2 cup buttermilk, 12 large marshmallows, 1 tablespoon light corn syrup, and 1/2 teaspoon baking soda. Cook over medium heat, stirring occasionally, 20 to 25 minutes or until a candy thermometer registers 234 (soft-ball stage).

11. 11

    Remove from heat, and pour mixture immediately into a large mixing bowl. Beat mixture with an electric mixer at high speed 5 minutes or until mixture thickens and begins to lose its gloss.

12. 12

    Spread Caramel Frosting evenly over brownies.

Adapted from My Recipes