Chocolate Tea Brownies
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||1 1⁄2 Cup (24 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Vanilla extract||2 Teaspoon|
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
|Unsweetened chocolate||5 Ounce (5 Squares, 1 Ounce Each)|
|Chocolate frosting||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Pecan halves||2 Tablespoon (Adjust Quantity As Needed)|
Combine chocolate and butter in a medium saucepan.
Cook over low heat until chocolate melts.
Combine eggs, sugar, vanilla, and salt; beat at medium speed of an electric mixer until blended.
Stir in flour, chopped pecans, and chocolate mixture.
Pour batter into a lightly greased 15- x 10- x 1-inch jellyroll pan.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
Spread with chocolate frosting while brownies are still warm.
Cut into 2-inch squares; top each with a pecan half.