Trouble and Treats (A Chocolate Centered Cozy Mystery Book 6) (14 page)

Ingredients:

7 ounces butter

4 ounces bittersweet chocolate

4 ounces semisweet chocolate

3 large eggs

1 cup superfine sugar

3/4 cup all-purpose flour

3 tablespoons cocoa powder

1/2 cup pecans

2 ounces milk chocolate

2 ounces white chocolate

Preparation:

Preheat the oven to 350 degrees Fahrenheit.

Line a shallow 8 inch square baking pan with parchment paper.

Chop the butter and break the semisweet and bittersweet chocolate into a bowl. Gently melt over a low heat, preferably in a double boiler. Once melted leave the mixture aside to cool.

In a large bowl cream together eggs and superfine sugar with a mixer until light and fluffy. This should take about 5 minutes.

Gently fold the cooled butter and chocolate mixture into the egg and sugar mixture. Mix it in slowly and gently as you want it as aerated as possible.

Sift the flour and cocoa powder and then gently fold into the mixture.  Do not overmix.

Chop the pecans and milk and white chocolate.  Gently stir into the mixture.

Pour or spoon into the prepared tin and using a spatula smooth out the batter so it is even.

Place in the pre-heated oven. Check after 25 minutes. A skewer inserted into the center should come out with a few crumbs once cooked. If wet mixture comes out on the skewer then the brownies could be undercooked. If the mixture is wet insert the skewer in another spot in case the skewer hit a chocolate chunk which would come out wet even if the brownies are cooked.

When the brownies are ready take the pan out of the oven and leave to cool completely.

When the brownies are completely cooled cut them into 16 squares.

Enjoy!!