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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A variation of a Pillsbury recipe I've seen on 'Zaar. This one is adapted from Southern Living November '98 and results in a sweet, fudgy chewy brownie-like bar. I reduced the sugar a bit and added the coffee. I inadvertently doubled the chocolate chips so I am posting it that way. The original called for 15x10 jelly roll pan but I used a 13x9 and increased baking time by a few minutes- the result is a thicker bar but feel free to bake it in the larger pan- just reduce the baking time by 5-8 minutes. Ingredients:
2 (12 ounce) packages semi-sweet chocolate chips |
2 tablespoons unsalted butter |
1 (14 ounce) can sweetened condensed milk |
1 tablespoon coffee, double strength and cool |
1 cup unsalted butter, melted |
2 cups light brown sugar |
2 eggs |
1 teaspoon vanilla |
2 cups flour |
1/2 teaspoon salt |
1 cup pecans, toasted and chopped |
Directions:
1. Microwave first 4 ingredients in microwave safe bowl at HIGH 1 1/2 minutes or until butter and chocolate melt- stirring twice- mixture will be smooth and thick.
2. Stir together 1 cup melted butter and brown sugar, add eggs and vanilla until well blended; stir in chocolate mixture, flour and salt until smooth and stir in pecans.
3. Pour into greased 13x9-inch pan and bake at 350°F for 35-40 minutes until toothpick inserted near center comes out clean-do not overbake.
4. Cool on wire rack before cutting into bars; serve with ice cream if desired.
5. Store well wrapped at room temperature or chilled for a couple of days or freeze for longer storage.
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