Guess what. Next week, right after Mardi Gras, we celebrate Valentine’s Day. I’m not a fan; I’m sure that’s a surprise to all you happy people. I like to enjoy that particular day drowning in chocolate, sour candy, and red wine to top it all off. So, for all of those out there not celebrating Valentine’s Day with someone special, spend it with this recipe. They are basically glorified brownies, but I’m in full support of whatever they are. Mom recently made a batch that I took down to the Baton Rouge office for everyone to kick their Monday off with. I think they were a hit. When I left at noon, only a couple were left. Here’s a yummy hint; zap a couple in the microwave before gobbling them down.
1 cup unsalted butter
4 1-ounce squares semisweet baking chocolate, finely chopped
1 3/4 cups granulated sugar
4 large eggs
1 cup all-purpose flour, sifted
Dash of kosher salt
1 cup toasted pecans, chopped
1 teaspoon vanilla extract
Powdered sugar for dusting
Preheat the oven to 300 degrees. Place butter and chocolate in a large bowl and microwave on high until completely melted, about 1 minute and stirring every 20 seconds. Add granulated sugar, and stir until combined. Cool 10 minutes. Add eggs, 1 at a time, and stir until blended after each addition. Fold in the flour and salt. Stir in chopped pecans and vanilla extract. Coat a 9-inch square pan with cooking spray. Line the bottom and sides with parchment paper, allowing 4 to 5 inches to extended over the sides. Coat parchment paper with cooking spray. Pour cake mixture into prepared pan. Bake in preheated oven until a wooden pick comes cleanly out of the center, about 45 to 50 minutes. Cool in pan on a wire rack for 30 minutes. Lift cake from pan using the parchment paper sides as handles, and cool completely. Cut into squares and dust with powdered sugar before serving.
(Featured in Southern Living from Elizabeth Heiskell’s What Can I Bring?)