INGREDIENTS:
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
- 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
