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Measurements

SHASTA MOUNTAIN BROWNIES

Yield: 18 Brownies

  • 6 oz Bittersweet chocolate
  • 1 c Unsalted butter (8 oz)
  • 4 lg Eggs
  • 2 1/4 c Granulated sugar
  • 1 ts Vanilla extract
  • 1/2 c Flour
  • 2 tb Flour
  • 1 c Chocolate chip cookie crumbs 8 oz; about 10 cookies crushed
  • Vegetable oil spray for pans
  • Flour for pans

Preheat the oven to 350'F. Spray, then flour two 9x9" pans. Melt the butter and chocolate over low heat; cool. Beat the eggs, sugar and vanilla with an electric mixer on medium speed until thick and smooth, about 3 minutes. Stir in the chocolate-butter mixture, then slowly add the flour. Do not overmix. Fold in the cookie crumbs and most of the pecans. Spread the batter evenly into the pans and sprinkle with the remaining pecans. Bake about 40 minutes, or until set. (The brownies will be soft in the center.) Let cool completely. Cut into 3x3" squares.


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