Serves: 5
Total Calories: 1,158
Yield: 20 -25 squares
Preheat oven to 325°. Line a 9x11-inch pan with aluminum foil, leaving a little overhang around the edges of the pan; butter the foil. (No aluminum foil necessary if disposable aluminum pan is used.) Heat 1 cup unsalted butter and chocolate, stirring frequently, in a large saucepan over low heat until melted and smooth. Remove from heat.
Using a wooden spoon, stir sugar into melted chocolate; then stir in eggs and vanilla. (The mixture will look curdled.) Add flour, salt, and chopped pecans, and quickly stir just until mixed. Pour batter into the pan. Bake the brownies until the top is lightly golden but the center is somewhat soft when pressed lightly, 30–35 minutes. Let cool to room temperature. Refrigerate the brownies at least 3 hours. Using the foil, lift the brownies from the pan. Cut into 20–25 squares, although larger portions are usually requested!
This White Chocolate Brownies recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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