Monday, August 11, 2008

Brandy Pecan Brownies

This is not a sturdy brownie, but a lovely delicate and rich brownie, a bit on the soft side, like a truffle.

12 ounces of semi-sweet chocolate chips
6 ounces of butter - 1 1/2 stick
1/4 cup brandy
1 cup sugar
3 eggs
2-3 ounces flour
a pinch of salt
6-8 ounces of pecans, chopped
1/2 teaspoon vanilla (optional)

Preheat the oven to 367 degrees.
Grease and flour an 8 x 11 or 8 1/2 x 12 baking pan or dish. I have a fluted pan with a removable bottom.
Put the chocolate and butter and brandy into a big microwavable dish and microwave to melt the chocolate.
Give it a good stir. Stir in the sugar, then stir in the eggs, one at a time. Then stir in the flour and salt.
Finally, stir in the pecans.
Pour into the pan and bake for about 30 minutes.
Cool completely before cutting.
If it's not cooled it will crack.

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