From, "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 3 ounces unsweetened chocolate, broken into small pieces
  • 3/4 cup unsalted butter, slightly softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 3/4 cup flour
  • 6 ounces white chocolate, cut into 1/2-inch pieces
  • 1/2 cup chopped pecans
  • 2 tablespoons confectioners' sugar


*  Butter and flour a 9x13-inch baking pan.  Line the bottom with foil; butter and flour the foil, shaking off the excess

*  Melt the unsweetened chocolate in a double boiler over simmering water, stirring until smooth.  Set aside.

*  Cream the butter in a mixer bowl until light.  Add the sugar and brown sugar, beating until fluffy.  Add the melted chocolate, mixing at low speed.

*  Add the eggs 1 at a time, mixing just until moistened after each addition.  Blend in the flour.  Fold in the white chocolate and pecans.  Spoon into the prepared pan.

*  Bake on the center rack at 350 degrees for 20 to 25 minutes or until a wooden pick comes out clean.  Cool on a wire rack.

*  Invert onto a work surface; remove the foil.  Invert onto a serving plate; sprinkle with the confectioner's sugar.  Cut into bars.


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