Double Chocolate Pecan Brownies

Submitted by Librarybaker

"I don't remember where I first clipped this recipe, but it has served me well for a long time. This was my children's favorite brownie when they were little. The recipe makes a large batch, but they'll be eaten quickly! If you do have some leftovers, they can be frozen. They also are very rich. Have a tall glass of cold milk nearby! I prefer milk chocolate chips, but semisweet work, too."

 

• Ready In: 40mins
• Ingredients: 8
• Yields: 48 bars
• Serves: 2

ingredients

• 453.59 g butter, melted
• 354.88 ml cocoa
• 946.36 ml sugar
• 6 eggs, lightly beaten
• 19.71 ml vanilla
• 473.18 ml flour
• 709.77 ml pecans, chopped
• 473.18 ml chocolate chips

directions

1. Combine the melted butter and cocoa.
2. Add sugar and whisk to combine.
3. Add the eggs and vanilla until well combines.
4. Fold the flour into the mixture.
5. Add the chopped pecans and chocolate chips.
6. Spread into a greased and floured half-sheet or bun pan (12 1/2 inch by 17 1/2 inch by 1 inch pan).
7. Bake at 350 degrees for 15 minutes, then rotate the pan half turn.
8. Bake for another 15 to 20 minutes, or until a toothpick inserted into the center with only a little bit of melted chocolate on it.
9. Cool completely before cutting.