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: preheat oven to 325 degrees f. whisk/mix together eggs, sugar, and vanilla at high speed until mixture increases to 3x volume with a ribbony consistency. melt together both chocolates and butter in microwave or double boiler. be careful not to scorch chocolate! if microwaving, do so in 15-20 second increments, stirring each time. slowly add chocolate mixture to egg mixture while mixing, taking care not to add the chocolate so quickly that the eggs get "cooked." mix well. add espresso (optional), flour, baking powder, and salt, continuing to mix well. stir in the chocolate chips. dollop onto a cookie sheet by the spoonful or using a pastry bag and cone, about 1 1/2 inches apart. bake 8-10 minutes at 325 degrees f.