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: place chocolate in a medium-sized heatproof bowl. place over a saucepan of simmering water and using a spatula stir until the chocolate has melted. set aside. place the eggs, extra yolks, vanilla, and sugar in a large-sized, heatproof bowl. place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6 to 8 minutes or until the egg mixture becomes thick and pale. remove from heat and allow to cool slightly. in a medium-sized bowl, whisk the cream until stiff peaks form. using a large spatula, gently fold through the egg mixture until well combined. fold in the melted chocolate and brownies. pour into a 2 litre-capacity metal tin and freeze for at least 6 hours or overnight.