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Desserts:
White Chocolate and Pecan Brownies
from
True
Grits...
Tall Tales and Recipes from the New South
INGREDIENTS:
3 ounces unsweetened chocolate, broken into small pieces
3/4 cup unsalted butter, slightly softened
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup flour
6 ounces white chocolate, cut into 1/2-inch pieces
1/2 cup chopped pecans
2 tablespoons confectioners' sugar
TO PREPARE:
-
Butter and flour a 9x13-inch baking pan. Line the bottom with foil;
butter and flour the foil, shaking off the excess
-
Melt the unsweetened chocolate in a double boiler over simmering water,
stirring until smooth. Set aside.
-
Cream the butter in a mixer bowl until light. Add the sugar and brown
sugar, beating until fluffy. Add the melted chocolate, mixing at
low speed.
-
Add the eggs 1 at a time, mixing just until moistened after each addition.
Blend in the flour. Fold in the white chocolate and pecans.
Spoon into the prepared pan.
-
Bake on the center rack at 350 degrees for 20 to 25 minutes or until a
wooden pick comes out clean. Cool on a wire rack.
-
Invert onto a work surface; remove the foil. Invert onto a serving
plate; sprinkle with the confectioner's sugar. Cut into bars.
SERVES 30
Copyright 1995 The Junior League of Atlanta, Inc.
All rights reserved.
Visit The
Junior League of Atlanta web site to purchase copies of True
Grits and other fine cookbooks, or call (404) 233-4767.
The Junior League of Atlanta, Inc. is an organization
of women committed to promoting voluntarism, developing the potential of
women and to improving the community through the effective action and leadership
of trained volunteers. Its purpose is exclusively educational and
charitable. All proceeds from League fundraising efforts, including
from the sale of True Grits, are returned
to the community.
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