Ingredients
- 1/2 cup (1 stick) butter, plus more for pie plate
- 20 (1-ounce) squares unsweetened chocolate
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 eggs
- 1 cup pecans, chopped
- Marshmallow Cream Frosting, recipe follows
- Whipped cream or ice cream, for serving
Directions
Preheat oven to 325 degrees F. Butter a circular pie plate.
Melt chocolate and butter in an iron skillet over medium heat; stir to prevent scorching. Remove from heat when melted. Whisk in sugar, vanilla, flour, and salt. In a small bowl, whisk the eggs together and add a little hot brownie mixture. This will temper the eggs and not cook them, when they go into the skillet. Pour eggs into skillet along with the pecans. Mix well. Pour into prepared pie plate. Bake in the preheated oven for 40 minutes. Let cool and frost. Cut into squares, top with whipped cream or ice cream and serve.
Marshmallow Cream Frosting:
- 7 ounces marshmallow cream
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 3 1/2 cups confectioners' sugar
- 2 tablespoons milk
Beat all the ingredients together in a large bowl until well combined.
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By artgirl1988
on September 20, 2011
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I am a baker I have baked all my life. I have never had a problem with any of Paula's recipes exceepet for these brownies. She said on the TV to use 20 1oz chocolate squares so that is what I used I do not think that it is the chocolate that is the problem I think it is the butter. When I was baking it the butter seperated tried adding flour that did not even help. will not be making these brownies again!
By jsnodes_8179944
charleston,sc
on September 14, 2011
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should be 20 1oz squares
By angmichaud
Seattle, WA
on June 25, 2011
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I only used the 1 ounce of chocolate called for in the recipe. It turned out delicious, and has a great texture. The bonus is that when they're baking, they smell amazing! Very good results, and super easy. I've enjoyed all of Paula's recipes that I've tried so far.
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