Prep Time: 1 Hour
Yields: 16 (2-inch) Brownies
This simple chocolate brownie is enhanced with plenty of nuts and is best served with a scoop of vanilla ice cream or homemade whipped cream.
3 ounces semisweet chocolate, finely chopped
1½ cups coarsely chopped pecans
2 tsps vanilla extract
½ cup flour
¼ cup granulated sugar
½ cup molasses
3 tbsps butter
16 pecan halves to garnish
Preheat oven to 325°F. Line an 8” x 8” baking pan with parchment paper then spray with nonstick cooking spray. Set aside. In a mixing bowl, whisk together eggs, vanilla and salt. In a separate bowl, mix together chopped nuts and flour. Set both bowls aside. In a heavy-bottomed pot over medium-high heat, add sugar and molasses then bring to a boil, stirring constantly. Remove from heat then stir in chopped chocolate and butter, blending well with a wooden spoon. Mix in beaten egg mixture then fold in flour mixture with a metal spoon, stirring until well incorporated. Pour mixture into prepared pan and bake 35 minutes or until set. Remove from oven, cool in pan 10 minutes then cut into 16 (2-inch) squares. Press one pecan half into the top of each square while warm.