Patchwork Brownies

Patchwork Brownies
*makes 24 brownies*

2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/4 cups packed light brown sugar
1 cup salted butter, softened
4 large eggs
1 1/2 tsp vanilla extract
1 cup pecans, toasted and chopped
3/4 cup semisweet chocolate chips
4 oz unsweetened chocolate, melted
1/2 cup granulated sugar
3/4 cup white chocolate chips

1) Preheat oven to 350F. Grease 13" by 9" baking pan. Line pan with foil, extending over rim; grease foil. In medium bowl, with wire whisk, mix flour, baking powder, and salt.
2) In large bowl, with mixer at low speed, beat brown sugar and butter until creamy, about 2 minutes. Beat in 3 eggs, one at a time, beating well after each addition; beat in vanilla. Add flour mixture; beat just until blended, occasionally scraping bowl with rubber spatula. With spoon, stir in pecans.
3) Transfer 2 cups batter to medium bowl; stir in semisweet chocolate chips. To batter remaining in large bowl (this should be 1 1/2 cups), add melted chocolate, granulated sugar, and remaining egg; stir well until blended. With spoon, stir in white chocolate chips.
4) Randomly drop light batter by heaping teaspoons about 1 inch apart into prepared pan. Drop dark batter into empty spaces.
5) Bake until toothpick inserted in center comes out almost clean, 30 to 35 minutes. Cool completely in pan on wire rack.
6) When cool, lift foil, with brownie, out of pan; peel foil away from sides. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

Nutrition Facts (per brownie):
Calories 282, Calories from Fat 162, Total Fat 18.0g, Saturated Fat 9.2g, Cholesterol 57mg, Sodium 98mg, Total Carbohydrates 29.4g, Dietary Fiber 2.0g, Sugars 19.0g, Protein 4.0g

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