I tried this particular recipe because the egg whites are beaten to stiff peak stage and then added to the batter. I was curious how this would affect the brownies. I usually make cake-like brownies so this sounded interesting.
|Chewy Chocolate-Pecan Brownie|
The main thing I noticed was how airy and light the batter was. Once it started baking, I could smell it well before it was done and had to add foil around the edges or it would have burned badly. I also noticed, once it had baked that the outer edges were crunchy and became chewier as you advanced toward a cookie-dough-like center. These brownies were very good and my brother summed them up as "melted wonders."
NOTE - I will use a smaller pan (smaller than 9x13) so the brownies are a little thicker next time!
2 sticks of butter, softened
4 egg yolks, slightly beaten
4 oz. (4 squares) chocolate bark
1 cup self-rising flour
1 t. vanilla
1/2 cup chopped pecans
4 egg whites, beaten into stiff peaks
|Brownie batter in the pan|
Put Splenda in mixing bowl. Melt chocolate and butter together in microwave for about 30 seconds, stir into sugar and mix until well blended and smooth.
Add egg yolks, flour and vanilla to the Splenda-chocolate blend; mix well. Stir in chopped pecans. Fold in beaten egg whites.
Spread in prepared pan. Bake for 20-25 minutes. Sprinkle with powdered sugar and serve warm.