| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Desserts, Judy’s |
24 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Reduced-calorie margarine |
| 4 |
|
Unsweetened baking chocolate |
|
|
Squares |
| 2 |
c |
Sugar |
| 1 |
c |
Egg Beaters(TM) 99% egg |
|
|
Substitute — or 4 eggs |
| 2 |
ts |
Vanilla |
| 1 |
c |
Flour |
|
|
Chopped nuts — optional |
|
|
Chocolate chips — optional |
INSTRUCTIONS
Preheat oven to 350F. Spray and flour a 9x13" pan. Melt margarine and
chocolate together in microwave. Cream sugar and eggs. Combine
margarine-chocolate with sugar-eggs. Add vanilla and flour; add optional
nuts and chips/bits of chocolate (up to 1 cup each). Bake for 30 to 40
minutes. Should be quite wet after baking for really moist brownies. Cool
completely befor cutting. Cut ahead. Freeze. Place on waxed paper
"floors"
when packing. Serve frozen or slightly thawed. Makes 24 or how ever many
bite-sized brownies.
Posted to MC-Recipe Digest V1 #150
Date: Sat, 13 Jul 1996 16:26:27 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : Judy's Buffet Brownies
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