I prefer fruit and custard desserts to chocolate but I had a request to make brownies this week. I spent quite a while searching for a recipe that I had all of the ingredients and stumbled upon this one from Southern Living. I substituted sliced almonds for the chopped pecans and really liked how they worked in the recipe. I also added 1/2 cup milk chocolate chips to the batter which added a chewier texture and more sweetness. I wasn’t crazy about the melted chips on top of the brownie but my husband loved it. Then again he loves chocolate! Changes in green.
1 cup sugar
2/3 cup butter or margarine
1/4 cup water
4 cups semisweet chocolate chips, divided
1/2 cup milk chocolate chips
1 tsp. vanilla extract
1 1 /2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
4 large eggs
1 cup chopped pecans, toasted (sliced almonds)
1. Preheat oven to 325. Cook first 3 ingredients in a large saucepan over high heat, stirring constantly, until sugar melts. Add 2 cups chocolate ships and vanilla extract, stirring until mixture is smooth. Let cool for 15 minutes.
2. Add flour, baking soda, and salt (add 1/2 cup milk chocolate chips and chopped nuts) to cooled chocolate mixture, stirring until blended; stir in eggs until blended. Spread brownie batter into a greased and floured 13 x 9 inch pan.
3. Bake at 325 degrees for 30 minutes. Sprinkle remaining 2 cups chocolate chips evenly over warn brownies, and let stand for 5 minutes to soften. Spread over top. Cool on a wire rack.