Frango Chocolate Brownies
|Unsalted butter||1⁄2 Cup (8 tbs) (At Room Temperature, 1 Stick)|
|Unsweetened chocolate||2 Ounce, finely chopped|
|Eggs||2 Large (At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
|Mint chocolate||8 , chopped to 1/2 cup (Frango)|
1)Set the rack in center of oven.
2Pre-heat the oven to 350° F.
3)Heat a heavy-bottomed, medium sized saucepan over low flame.
4)Melt butter and remove from heat.
5)Put in the chocolate, and continually stir with a ladle till it melts.
6)Allow the mixture turn luke-warm.
7)Take a bowl, break in the eggs.
8)With the help of hand-held electric mixer running at medium speed, whisk the eggs until light and thickened. This will take about 2 minutes.
9)Add vanilla to the chocolate mixture and beat in.
10)With the help of a rubber spatula, fold in flour and salt gently.
11)Finally, fold in pecans and Frangos.
12)Butter a 8-inch square baking pan, spread batter evenly in it.
13)Cook on center oven rack for about 25 minutes.
14)When done a toothpick inserted halfway between center and edge of pan will come out with moist crumbs.
15)Place the brownies on to a wire rack and cool completely.
16)Slice the brownies into 9 squares.
17)Keep them in an airtight container.
18)The brownies can be kept at room temperature for up to 2 days.
19)Serve when needed.