Elijah the Baker

I always find it kind of odd that my type 1 diabetic child is one heck of a baker. :)

He made these brownies that are more like fudge one night. You must try it yourself. :) They are 20 carbs a little brownie.

My sweetheart stiring the chocolate and butter.

Ingredients:

*1/2 cup sweet butter

*4 oz. unsweetened chocolate

*4 oz. bittersweet chocolate

*1 cup light brown sugar

*pinch of salt

*1 tsp. vanilla

*2 eggs

*1/4 cup all-purpose flour

*1 cup chopped pecans

Directions:

1. Preheat the oven to 325 degrees. Line the base and sides of an 8-inch-square pan with parchment.

2. Melt the butter and the chocolates in a metal mixing bowl set over a big pot of simmering water. Once melted, make sure they are all blended up together. Add the sugar, salt, and vanilla. Beat in the eggs once at a time with a whisk very quickly. Beat in the flour and half the pecans. When the batter is smooth, pour into the pan, sprinkle over the remaining pecans, and bake for 35 to 40 minutes.

3. Cool in the pan for at least 20 minutes. Lift the brownies out by holding onto the parchment on both sides. Place on a cutting board. Cut into squares and store for 3 to 4 days.

We are very blessed to have Mr. Bowman and he gives us BAGS of pecans each year. I try to find ways to use them up all year long.