Flourless Chocolate Brownies

By KSmitherman

Ingredients

• 2 cups (12-oz. pkg.) Semi- sweet chocolate morsels, divided
• 3/4 cup (1 1/2 sticks) butter, cut into pieces
• 2 tbs. water
• 1/4 cup cocoa
• 4 eggs
• 1/3 cup sugar
• 1 tsp. vanilla
• 1 cup pecans, finely ground
• 1/4 cup heavy whipping cream

Details

Servings 16

Preparation

Step 1

Preheat oven to 300. Line 9 inch square pan with foil. Grease bottom and sides.
Heat 1 1/2 cups chocolate chips, butter and water in medium, heavy duty saucepan over low heat, stirring constantly, until morsels and butter are melted and mixture is smooth. Stir in cocoa until smooth. Remove from heat.
Beat eggs and sugar in medium mixer bowl until thick, about 4 minutes. Stir in vanilla. Fold in 1/3 cup of egg mixture into chocolate mixture. Fold in remaining egg mixture, one half at a time, until thoroughly incorporated. Fold in pecans. Pour into prepared pan.
Bake 35 to 40 minutes or until risen in center and edges start to get firm and shiny(center may still move and appear underbaked). Cool completely in pan on wire rack (center may sink slightly). Cover and Refrigerate for 4 hours or overnight.
Place cream in small, uncovered, microwave safe dish. Microwave on high for 25 to 30 seconds. Add remaining 1/2 cup morsels. Let stand for 2 to 3 minutes; stir until chocolate is melted.
Spread ganache over chilled brownie. Refrigerate for 30 minutes. Using two opposite sides of foil, carefully lift the entire brownie out of the pan and place on cutting board. Carefully peel away foil from brownie. Cut into bars. Store in tightly covered container in refrigerator.