Paula Deen has got me again! These brownies are so delicious. My friend Anne served them for book club awhile ago and they were a huge hit. They are for sure in my top favorite brownie recipes. They could quite possibly be my favorite. They are thick and cakey, but because of the milk chocolate chips also fudgy. Normally I prefer my brownies without nuts but I love the toasted pecans and would never cut them out of this recipe. These come together fairly fast. You can toast the pecans while you're whipping up the other ingredients and in under and hour you'll have some of the best brownies ever. Don't settle for a mix when you can have these. Believe me! Be careful not to overbake them! I say better under done than overdone when it comes to brownies. Serve slightly warm sprinkled with a little powdered sugar.
1 1/2 cups butter
5 (1 oz each) squares unsweetened chocolate
2 1/2 cups sugar
6 large eggs
2 cups flour
1/2 tsp salt
1 tsp vanilla
1 cup milk chocolate chips
1 cup toasted chopped pecans (to toast spread pecans evenly on cookie sheet and bake at 350 5-10 minutes, don't let get too dark)
Preheat oven to 350. Line a 9x13 pan with tin foil and lightly grease the foil. In a medium bowl, combine butter and unsweetened squares. microwave at 30 second intervals, stirring after each, until butter and chocolate are melted and smooth, about 2 minutes total. set aside to cool. In a large bowl, beat sugar and eggs with an electric mixer on high speed until fluffy. Gradually beat in flour and salt. Add melted butter mixture, stirring (not electric mixer) well. Stir in vanilla, chocolate chips and pecans. pour into pan. Bake 35-38 minutes or until center is firm. once cool, lift brownies from pan using foil as handle. Dust with powdered sugar if desired.