Winning White Chocolate Brownies

I've had white chocolate brownies on the brain ever since Olivia planted the idea in my head a few weeks ago. I finally caved to my curiosity and taste buds and made a batch. They were rich, had a perfect hint of white chocolate, and were so gooey if eaten warm. And if you can resist a warm brownie, I'd like to meet you and shake your hand.

White Chocolate Brownies
Recipe courtesy of Cooks.com

1 cup butter
10 ounces white chocolate
1 1/4 cups sugar
4 eggs
1 tablespoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 cup coarsely chopped pecans

Preheat oven to 325 F. Line a 9x11 inch baking dish with foil, leaving an overhang around the edges. Grease the foil. Break the chocolate into small pieces. Melt the butter with the chocolate, stirring frequently, over low heat. When melted and smooth, remove from heat. Using a wooden spoon, stir the sugar into the melted chocolate. Add the eggs and vanilla. Then add the flour, salt, and chopped pecans. Stir quickly until just mixed. Pour the batter into the pan. Bake at 325 F for 30-35 minutes, until top is lightly golden but center is still a little soft when pressed. Let cool to room temperature. Refrigerate the brownies at least 3 hours. Using the foil, lift them from the pan and cut into 20 to 25 squares.