Cookie Recipes
Brownies in the Round
Ingredients
- 2 ounces unsweetened chocolate
- 6 ounces Swiss dark chocolate, divided
- 3 ounces Swiss milk chocolate, divided
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup small pecan halves
- 3 ounces Swiss white chocolate, coarsely chopped
Instructions
- Position a rack in the center of the oven and heat to 325 degrees F. Lightly butter the bottom and sides of a 12 inch diameter pizza pan.
- Melt unsweetened chocolate, then cool until the chocolate is tepid.
- Chop the bittersweet and milk chocolates into 1/2 inch squares and set aside.
- In a small bowl, using a wire whisk, stir together the flour and salt.
- In a large bowl, using a hand-held electric mixer set at medium speed, beat the butter and brown sugar for 1 to 2 minutes, until the mixture is light in texture and beige in color.
- One at a time, beat in the eggs, mixing well after each addition.
- Beat in the melted chocolate and vanilla extract until blended.
- At low speed, beat in the flour mixture just until combined.
- Using a rubber spatula, fold in half of the chopped bittersweet and milk chocolate squares and half of the pecans. Scrape the batter into the prepared pan. Evenly smooth the surface with a spatula.
- Sprinkle the surface with the remaining chopped chocolate pieces and pecans.
- Bake for 25 to 30 minutes, or until a wooden pick inserted 2 inches away from the center comes out clean.
- Transfer the pan to a wire rack to cool.
- Melt the white chocolate. Fill a small paper cone with the melted white chocolate and cut a 1/3-inch opening at the tip. Drizzle the white chocolate over the surface of the pan. Cut into wedges to serve.