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Big Book of Chocolate
by Jennifer Donovan
Preparation Time 25 minutes
Cooking Time 25 to 30 minutes
Makes 24 brownies


• 1 stick plus 1 tbsp. butter, softened, plus extra for greasing
• 1 1/2 cups plus 2 tbsp. packed light brown sugar
• 2 eggs, lightly beaten
• 1 1/2 cups plus 2 tbsp. all-purpose flour
• 1 tsp. vanilla extract
• 1 1/4 cups pecan nuts, chopped

For The Topping:
• 6 oz. bittersweet chocolate, melted and left to cool
• 3/4 cup sour cream

Preheat the oven to 350°F. Grease a shallow 9 in. square pan with butter and line the bottom with baking paper, leaving some hanging over the edges to make removing the brownies easier.

2. In a large bowl, beat the butter and sugar together until light, using an electric hand mixer, then beat in the eggs. Fold in the flour, vanilla extract, and pecan nuts, using a metal spoon, and pour into the prepared pan.

3. Bake in the hot oven 25 to 30 minutes, or until the brownie is firm around the edges and still slightly soft in the middle. Remove the brownie from the oven and let cool in the pan 10 minutes while making the topping.

4. Mix the melted chocolate and sour cream together in a small bowl. then spread over the brownie. Let the brownie cool completely in the pan, then cut into 24 small squares.


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