- 3 ounces unsweetened chocolate, chopped
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/2 cup firmly packed golden brown sugar
- 1/2 cup sugar
- 3 large eggs
- 3/4 cup all purpose flour
- 6 ounces white chocolate, cut into 3/4-inch pieces
- 1 cup coarsely chopped pecans
- Powdered sugar
- Preheat oven to 350°F. Line bottom of 13x9x2-inch baking pan with aluminum foil. Butter and flour foil and sides of pan. Stir unsweetened chocolate in top of double boiler set over simmering water until chocolate melts. Remove chocolate from over water and cool.
- Using electric mixer, beat butter in large bowl until light and fluffy. Gradually add brown sugar and 1/2 cup sugar and beat until well blended. Mix in melted chocolate. Add eggs 1 at a time and beat just until blended after each addition. Mix in flour. Using rubber spatula, mix in white chocolate and pecans. Transfer batter to prepared pan.
- Bake brownies until tester inserted into center comes out with a few crumbs attached, about 20 minutes. Cool brownies in pan on rack.(Can be made 2 days ahead. Cover; store at room temperature.)
- Cut around pan sides to loosen brownies. Turn out onto work surface. Peel off foil. Cut into 2- to 3-inch squares. Arrange right side up on plate. Dust with powdered sugar.