1 cup butter, softened
1/2 cup sugar
3 eggs
3 egg yolks
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips, melted
1 cup all purpose flour
1/4 teaspoon salt
1 cup finely chopped pecans, toasted
6 squares white baking chocolate (1 ounce each)
Icing suar, optional
Preparation
Instructions:
In a medium mixing bowl, cream butter and sugar. Add eggs, egg yolks and vanilla; mix well. Blend in melted chocolate. Combine flour and salt; add to creamed mixture. Stir in pecans. Spoon into six greased 10 ounce oven proof custard cups; place on baking sheet. Bake in a 350 degree oven for 10 minutes. Push one square of white chocolate into center of each brownie until square is at same level as dough. Bake 15 to 18 minutes longer or until toothpick inserted in cake portion comes out clean. Remove from the oven and let cool for 5 minutes. Loosen the edges with a knife; invert onto dessert plates. Sprinkle with icing sugar, if desired. Serve warm.
Tips: This recipe can be prepared one day ahead of time. Place baked brownie cups in an airtight container and store in a cool, dry place. To reheat, replace brownie cups in custard cups and bake in a 350 degree oven for 10 minutes.
Nutrients per serving:
Calories: 527
Protein: 6.5 grams
Carbohydrates: 42.3 grams
Fat: 39.9 grams