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Brownies in the Round

2 ounces unsweetened chocolate
6 ounces Swiss dark chocolate, divided
3 ounces Swiss milk chocolate, divided
3/4 cup all-purpose flour
1/8 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup small pecan halves
3 ounces Swiss white chocolate, coarsely choppedPosition a rack in the center of the oven and preheat to 325 degrees F. Lightly butter the bottom and sides of a 12-inch diameter pizza pan.Melt unsweetened chocolate, then cool until the chocolate is tepid. Chop the bittersweet and milk chocolates into 1/2-inch squares and set aside. In a small bowl, using a wire whisk, stir together the flour and salt.In a large bowl, using a hand-held electric mixer set at medium speed, beat the butter and brown sugar for 1 to 2 minutes, until the mixture is light in texture and beige in color. One at a time, beat in the eggs, mixing well after each addition. Beat in the melted chocolate and vanilla extract until blended. At low speed, beat in the flour mixture just until combined.Using a rubber spatula, fold in half of the chopped bittersweet and milk chocolate squares and half of the pecans. Scrape the batter into the prepared pan. Evenly smooth the surface with a spatula. Sprinkle the surface with the remaining chopped chocolate pieces and pecans. Bake for 25 to 30 minutes, or until a wooden pick inserted 2 inches away from the center comes out clean. Transfer the pan to a wire rack to cool.Melt the white chocolate. Fill a small paper cone with the melted white chocolate and cut a 1/3-inch opening at the tip. Drizzle the white chocolate over the surface of the pan. Cut into wedges to serve.

 

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