Greenwich Village Brownstone Brownies
Light corn syrup
Flour, all purpose
or large pieces
Preheat the oven to 350F. Butter an 8 inch square cake pan. Line
the pan with wax paper. Butter the paper; flour the pan. Melt the
chocolate in the top of a double boiler over hot water until smooth.
Remove from heat.
Beat the butter in a large bowl until light. Beat in the vanilla,
both sugars and the corn syrup. Add the eggs, one at a time, beating
thoroughly after each addition. Slowly beat in the melted chocolate,
the flour, the salt and 1 cup pecans.
Spoon the batter into the prepared pan. Sprinkle the remaining 1/2
cup pecans over the top. Bake until a toothpick inserted in the
centre comes out fairly clean, about 1 hour. Cool in the pan on a
wire rack 30 minutes.
Cover the pan with another rack and invert. Remove the pan and peel
off the paper. Invert back onto a wire rack and let stand until
Chill the brownie cake for about 30 minutes before cutting into
bars. MAKES ABOUT 24 BROWNIES