Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350°f. butter an 8 or 9-inch square baking pan. line pan with with parchment paper. combine melted chocolate with melted butter. with a whisk, beat eggs with sugar and vanilla. beat in chocolate mixture. stir flour with baking powder and salt. stir flour mixture into chocolate mixture. stir in white chocolate and pecans. pour batter into prepared pan and bake 30 minutes. (brownies may appear to be underbaked but will set when chilled). cool. do not worry if sides are slightly higher than middle. just press sides down as brownies cool. drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. allow to rest at room temperature 1/2 hour. cut into squares. chill.

Target recipe: heat oven to 350. line a 9" square baking pan with nonstick foil; set aside. reserve 2 oz of the chocolate. chop remaining 6 oz and place in a large microwave-safe bowl with butter. microwave for 1 minute. stir. microwave for 30 seconds. stir until smooth. stir sugar, flour, baking soda and salt into chocolate mixture until well blended. add eggs and vanilla; stir until smooth. chop remaining 2 oz chocolate and stir into batter. pour into prepared pan, spreading level. bake at 350 for 45 minutes or until toothpick come out clean when inserted in center. cool on rack for 10 minutes. lift brownie from pan using foil; place directly on rack to cool completely. dust with confectioners' sugar.