Double Chocolate Walnut Pecan Brownies Food

PECAN BROWNIES

Steps:

• In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. , Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE PECAN BROWNIES

Steps:

• Preheat oven to 325°.
• Grease a 9-inch pan.
• In a small bowl, mix flour and baking soda.
• In a small saucepan combine sugar, butter and water.
• Bring to boil over medium heat: remove immediately from heat.
• Stir in 1 cup of chocolate morsels and vanilla until melted and smooth.
• Transfer mixture to a medium bowl and cool completely.
• Stir in eggs beating well.
• Gradually stir in flour until smooth.
• Stir remaining chocolate morsels and nuts into batter.
• Pour into pan.
• Bake until inserted toothpick is clean, 30-35 minutes.
• Place pan on rack and cool completely.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

DOUBLE CHOCOLATE WALNUT PECAN BROWNIES

Steps:

• Pre-heat oven to 350 degrees.
• Grease and flour 13" x 9" pan.
• Melt the chocolate squares and butter in saucepan, then remove from heat.
• Let cool so Splenda sugar won't get hard and lump and eggs won't cook when added.
• After adding sugar, gradually add eggs one at a time, beating well after each addition.
• Stir in the vanilla and mix.
• Stir in the flour gradually.
• Mix until well blended and add 1 cup of chopped nuts.
• Mix and spread into greased pan.
• Combine the remaining 1/2 cup nuts and the chocolate chips, spread over the top of the brownie batter.
• Depending on the size you cut to how many or less you'll have, so I'm guessing on servings!

DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 325 degrees F.
• In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water. Cook over low heat, stirring, until melted. Set aside to cool a bit. Break up the remaining chocolate and stir into melted chocolate mixture. Whisk in eggs, flour, and salt. Add walnuts if desired. Batter will be thick and lumpy. Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes. Set on rack to cool. Garnish with powdered sugar.

DOUBLE CHOCOLATE PECAN BROWNIES

Steps:

• Combine the melted butter and cocoa.
• Add sugar and whisk to combine.
• Add the eggs and vanilla until well combines.
• Fold the flour into the mixture.
• Add the chopped pecans and chocolate chips.
• Spread into a greased and floured half-sheet or bun pan (12 1/2 inch by 17 1/2 inch by 1 inch pan).
• Bake at 350 degrees for 15 minutes, then rotate the pan half turn.
• 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.
• Cool completely before cutting.

DOUBLE CHOCOLATE-CARAMEL-FUDGE BROWNIES

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. In small saucepan, cook caramels and milk over low heat until caramels are melted and smooth, stirring frequently.
• In medium saucepan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs. Stir in flour, cocoa and salt until well blended. Stir in 1 1/2 cups of the chocolate chunks and 1 cup of the pecans. Spoon and spread batter in pan.
• Gently and evenly drizzle caramel filling over batter to prevent large pockets of caramel and to prevent caramel from reaching bottom of bars. (Caramel can cover entire surface of batter.)
• Bake 35 to 40 minutes or until set.
• In small saucepan, melt remaining 1/2 cup chocolate chunks with oil over low heat, stirring until smooth. Drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly. Cool 20 minutes. Refrigerate 1 hour 30 minutes or until chocolate is set. Cut into squares. If refrigerated longer, let stand at room temperature for 20 minutes before serving.

COLEEN'S DOUBLE CHOCOLATE WALNUT BROWNIES

Steps:

• Preheat oven 350 degrees.
• Over moderate heat, melt butter and four squares of unsweetened chocolate in a double boiler. Remove from heat once melted.
• Stir in sugar gradually with wooden spoon until combined.
• Add eggs one at a time, stirring well after each addition.
• Stir in vanilla.
• Stir in flour until well combined. Then stir in half the walnuts.
• Line a 13x9x2 Pyrex pan with parchment and then pour batter into the pan.
• Sprinkle the remaining walnuts and chocolate morsels on top of the batter, pressing them in lightly so that they adhere.
• Bake in preheated oven for 35 minutes. Cool completely and cut. ENJOY!