Chocolate-Pecan Brownies

This recipe comes from the Great American Home Baking folks. I suppose I got it in the mail. I don’t really remember. But we’re always looking for quick recipes when we need to take something somewhere. This is perfect.

The baking tips section tells us to cool the chocolate mixture completely before combining it with the other ingredients. Also, test for doneness 2 to 3 minutes before suggested baking time.

I also recommend putting wax paper in the pan, greasing it on top and bottom, as well as sides of the pan. This helps insure that the brownies are easy to remove from the pan.

Chocolate-Pecan Brownies

¾ cups all-purpose flour
¼ teaspoon baking soda
¾ cup granulated sugar
1/3 cup butter or margarine
2 tablespoons water
1 package (12 oz) semisweet chocolate morsels
1 teaspoon vanilla extract
2 large eggs
½ cup chopped pecans

Preheat oven to 325 degrees. Grease a 9-inch square baking pan.

In a small bowl, mix together flour and baking soda.

In a small saucepan, combine sugar, butter, and water. Bring to a boil over medium heat; remove immediately from heat.

Stir in 1 cup of chocolate morsels and vanilla extract until chocolate is melted and mixture is smooth.

Transfer mixture to a medium bowl. Cool completely.

Stir in eggs, 1 at a time, beating well after each addition. Gradually stir in flour mixture until smooth.

Stir remaining chocolate morsels and nuts into batter. Pour batter into prepared pan.

Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack to cool completely. Cut into squares.

Makes 16 brownies.