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Submitted by missamy on January 15, 2012 in Brownies and Bars, Desserts
Prep Time Cook Time |
Servings 16 | Difficulty Easy |
For the brownie:
Preheat oven to 325°F and line a 9×9″ baking pan with aluminum foil, or coat with butter or cooking spray.
In a saucepan over medium-low heat, gradually melt the chocolate with the butter, stirring until smooth. Remove from heat, stir in the sugar and vanilla, and allow mixture to cool a little.
Whisk in the pecan meal and beaten eggs until combined well.
Pour mixture into a baking pan and bake for 25-30 minutes.
Let cool for a few minutes before cutting.
For the warm dark chocolate sauce:
Add all ingredients to a heavy-bottomed saucepan, and heat over low to melt chocolate and warm mixture. Whisk until smooth.
Serve warm. Refrigerate any leftovers; re-warm stovetop or in microwave.
Optional: top with vanilla ice cream, toasted coconut or other favorite toppings.
(Recipe adapted from Nigella Lawson’s Nigella Express.)