This called for a SUPER random size pan so I swapped for 8x8 and it worked just fine. Using the evaporated milk also made it a little funny colored, but it still tasted good. And I don't know how I was supposed to get the hard chocolate on the top (at the end) to spread and stay in place. It was all over the place. However, it's chocolate. It tastes good no matter where it ends up.
- 4 oz unsweetened chocolate, divided
- 1/2 cup plus 3 Tbsp butter or margarine, softened, divided
- 1 cup sugar
- 2 eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup coarsely chopped pecans
- 1 tsp peppermint extract, divided
- 1/8 tsp salt
- 1 cup confectioners' sugar
- 1 Tbsp half and half or evaporated milk
Preheat the oven to 350 degrees. Combine 2 oz of chocolate and 1/2 cup of the butter in a large microwave safe dish. Microwave on high for 1 1/2 to 2 minutes, or until blended, stirring halfway through. Cool slightly. Stir in the sugar and eggs.
Add the flour, pecans, 1/4 tsp of the flavoring all of the salt and mix well. Spoon into a greased 7x11 inch baking pan. Bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack.
Mix the confectioners' sugar, half and half, 2 Tbsp of the remaining butter, and the remaining 3/4 tsp flavoring in a large mixing bowl until smooth. Spread over the brownie layer. Chill for 30 minutes or until set. Combine the remaining 2 oz chocolate and remaining 1 Tbsp butter in a small microwave safe dish. Microwave on high for 1 to 1 1/2 minutes or until blended, stirring halfway through. Drizzle over the top, spreading evenly to cover the surface. Chill until set. Cut into 1 1/2 inch squares.
Serves 40
Prep Time: 25
Total Time: 50 minutes plus additional chilling
Recipe from The Pampered Chef The Kitchen is the Heart of the Home Cookbook
No comments:
Post a Comment