Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       cup           butter -- (no substitutes), softened
   1/2    cup           sugar
  3                     eggs
  3                     egg yolks
  1       teaspoon      vanilla extract
  2       cups          semisweet chocolate chips, melted 12 ounces
  1       cup           all-purpose flour
   1/4    teaspoon      salt
  1       cup           ground toasted pecans
  6       squares       white baking chocolate -- (1 ounce each)
                        confectioners' sugar -- optional

Preparation:

In a mixing bowl, cream butter and sugar. Add eggs, yolks and vanilla; mix well. Add melted chocolate. Combine flour and salt; add to creamed mixture. Stir in nuts. Spoon into six greased 10-oz. custard cups; place on a baking sheet. Bake at 3500 for 10 minutes. Push one square of chocolate into center of each brownie. Bake 18-20 minutes longer or until a toothpick inserted in the brownie comes out clean. Remove from the oven and Pet stand for 5 minutes. Run a knife around edge of custard cups; invert on- to serving plates. Dust with confectioners' sugar if desired. Serve warm. Editor's Note: To reheat, return brownie to custard cup and bake at 350 for 10 minu