White Chocolate and Pecan Brownies
Yields 30 brownies
3 ounces unsweetened chocolate, broken into small pieces
3/4 cup unsalted butter, slightly softened
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup flour
6 ounces white chocolate, cut into 1/2-inch pieces
1/2 cup chopped pecans
2 tablespoons confectioners' sugar
Butter and flour a 9x13-inch baking pan. Line the bottom with foil; butter and flour the foil, shaking off the excess. Melt the unsweetened chocolate in a double boiler over simmering water, stirring until smooth. Set aside. Cream the butter in a mixer bowl until light. Add the sugar and brown sugar, beating until fluffy. Add the melted chocolate, mixing at low speed. Add the eggs 1 at a time, mixing just until moistened after each addition. Blend in the flour. Fold in the white chocolate and pecans. Spoon into the prepared pan. Bake on the center rack at 350 degrees for 20 to 25 minutes or until a wooden pick comes out clean. Cool on a wire rack. Invert onto a work surface; remove the foil. Invert onto a serving plate; sprinkle with the confectioner's sugar. Cut into bars.
