Recipe - Rose Lassi

4 ounce European bittersweet
chocolate; finely chopped
8 tablespoon Unsalted butter; cut into
pieces (1
; stick)
One half cup Granulated sugar
2 lg Eggs; room temperature
One half teaspoon Vanilla extract
One fourth cup Allpurpose flour
1 pn Salt
2 ounce Peans; coarsely chopped
; (about One half cup)

"pure, moist, and intensely bittersweet" [This is super, like a chocolate
bar.] From BestEver Brownies by Rick Rodgers and Joan Steuer

Position a rack in the center of the oven and preheat to 350 degrees. Line
the bottom of an 8inch baking pan with wax paper. Lightly butter and flour
the inside of the pan, tapping out excess flour.

In the top part of a double boiler, over hot, not simmering water, melt
chocolate and butter, stirring often, until smooth. Remove from heat and
let stand 10 minutes, until tepid. Whisk in sugar. One at a time, whisk in
eggs, then vanilla. Using a wooden spoon, stir in flour and salt, just
until blended. Stir in pecans.

Spread batter evenly into prepared pan and bake 20 to 25 minutes, until a
toothpick inserted 1 inch from the side of the pan comes out with a moist
crumb. (The center will appear quite wet.) Cool for 20 minutes on a wire
rack. Run a knife around the inside edge of the pan to release the brownie
from sides, and invert brownie onto a lightly buttered baking sheet.
Carefully peel off wax paper, invert again onto wire cake rack, and cool
completely. Using a sharp knife, cut into 16 squares. Wrap each brownie
tightly in plastic wrap.

Recipe by: Therese Cruz mcruz@worldbank.org

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