Nancy Reagan's Brownies
Reagan Library
Simi Valley, CA
3 squares semi-sweet chocolate, (1 oz. each)
2 squares unsweetened chocolate (1 oz. each)
3 sticks (1½ cups) butter
6 eggs
2 cups white sugar
2/3 cup cake flour
1½ teaspoons salt
1 teaspoon baking powder
1 tablespoon vanilla extract
2 cups chopped pecans
Melt chocolate and butter; set aside to cool. Preheat oven to 350°F degrees. Beat eggs; add sugar and beat until light and fluffy. Sift the dry ingredients together, add to the butter mixture and stir to incorporate. Add the vanilla and pecans, fold to incorporate.
Pour the mixture into a buttered and floured 12x18-inch pan. Bake for 30-35 minutes or until a toothpick comes out clean. Cool and sprinkle with confectioners' sugar. Cut into squares.
Reagan Library
Simi Valley, CA
3 squares semi-sweet chocolate, (1 oz. each)
2 squares unsweetened chocolate (1 oz. each)
3 sticks (1½ cups) butter
6 eggs
2 cups white sugar
2/3 cup cake flour
1½ teaspoons salt
1 teaspoon baking powder
1 tablespoon vanilla extract
2 cups chopped pecans
Melt chocolate and butter; set aside to cool. Preheat oven to 350°F degrees. Beat eggs; add sugar and beat until light and fluffy. Sift the dry ingredients together, add to the butter mixture and stir to incorporate. Add the vanilla and pecans, fold to incorporate.
Pour the mixture into a buttered and floured 12x18-inch pan. Bake for 30-35 minutes or until a toothpick comes out clean. Cool and sprinkle with confectioners' sugar. Cut into squares.