Frango Chocolate Brownies Recipe
Ingredients
| Unsalted butter | 1/2 Cup (16 tbs) | |
| Unsweetened chocolate | 2 Ounce, finely chopped | |
| 2 large eggs, at room temperature | ||
| Sugar | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Pecans | 1/2 Cup (16 tbs), coarsely chopped | |
| 8 Frango Mint Chocolates, chopped (about 1/2 cup) | ||
Directions
GETTING READY
1)Set the rack in center of oven.
2Pre-heat the oven to 350° F.
MAKING
3)Heat a heavy-bottomed, medium sized saucepan over low flame.
4)Melt butter and remove from heat.
5)Put in the chocolate, and continually stir with a ladle till it melts.
6)Allow the mixture turn luke-warm.
7)Take a bowl, break in the eggs.
8)With the help of hand-held electric mixer running at medium speed, whisk the eggs until light and thickened. This will take about 2 minutes.
9)Add vanilla to the chocolate mixture and beat in.
10)With the help of a rubber spatula, fold in flour and salt gently.
11)Finally, fold in pecans and Frangos.
12)Butter a 8-inch square baking pan, spread batter evenly in it.
13)Cook on center oven rack for about 25 minutes.
14)When done a toothpick inserted halfway between center and edge of pan will come out with moist crumbs.
FINALIZING
15)Place the brownies on to a wire rack and cool completely.
16)Slice the brownies into 9 squares.
17)Keep them in an airtight container.
18)The brownies can be kept at room temperature for up to 2 days.
SERVING
19)Serve when needed.
1)Set the rack in center of oven.
2Pre-heat the oven to 350° F.
MAKING
3)Heat a heavy-bottomed, medium sized saucepan over low flame.
4)Melt butter and remove from heat.
5)Put in the chocolate, and continually stir with a ladle till it melts.
6)Allow the mixture turn luke-warm.
7)Take a bowl, break in the eggs.
8)With the help of hand-held electric mixer running at medium speed, whisk the eggs until light and thickened. This will take about 2 minutes.
9)Add vanilla to the chocolate mixture and beat in.
10)With the help of a rubber spatula, fold in flour and salt gently.
11)Finally, fold in pecans and Frangos.
12)Butter a 8-inch square baking pan, spread batter evenly in it.
13)Cook on center oven rack for about 25 minutes.
14)When done a toothpick inserted halfway between center and edge of pan will come out with moist crumbs.
FINALIZING
15)Place the brownies on to a wire rack and cool completely.
16)Slice the brownies into 9 squares.
17)Keep them in an airtight container.
18)The brownies can be kept at room temperature for up to 2 days.
SERVING
19)Serve when needed.
Chef
