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Frango Chocolate Brownies

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Ingredients
  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)
  Salt 1⁄8 Teaspoon
  Coarsely chopped pecans 1⁄2 Cup (8 tbs)
  Mint chocolate 8 , chopped to 1/2 cup (Frango)
Directions

GETTING READY
1)Set the rack in center of oven.
2Pre-heat the oven to 350° F.

MAKING
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.

FINALIZING
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.

SERVING
19)Serve when needed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
9

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