| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | California | Cakes & coo, Desserts, Microwave | 16 | Servings |
INGREDIENTS
| 3 | c | Basic Brownie Mix; see recipe |
| 3 | Eggs | |
| 1 1/2 | ts | Vanilla extract |
| 3/4 | c | Walnuts; chopped |
INSTRUCTIONS
1. Preheat oven to 350 degrees F. In an 8- or 9-inch square pan, stir together Basic Brownie Mix, eggs, vanilla, and nuts until dry ingredients are well moistened. 2. Bake until a toothpick inserted in the center comes out barely moist, 20 to 25 minutes. Do not overbake. 3. Cool brownies on a wire rack, then cut into squares. Double Chocolate Brownies: Stir 1 package (6 oz) semisweet chocolate chips into the batter. Quick-Iced Brownies: Break up 1 or 2 milk chocolate bars into squares. After removing brownies from oven, place chocolate pieces on top and spread chocolate as it melts. Microwave Version 1. In an 8- or 9-inch square glass dish, stir together Basic Brownie Mix, eggs, vanilla, and nuts until dry ingredients are well moistened. 2. Shield corners of dish with aluminum foil. Microwave on 70% power 10 to 12 minutes, rotating dish, if necessary, for even doneness. Brownies are done when a toothpick inserted in center comes out barely moist. Remove foil shields the last 2 minutes of cooking. 3. Cool brownies on a wire rack, then cut into squares. NOTES : These are simple, cakey brownies. For a richer brownie, make one of the variations: fold chocolate chips into the batter, or spread the brownies with icing. Recipe by: the California Culinary Academy Posted to MC-Recipe Digest V1 #767 by louiseh@juno.com on Aug 31, 1997
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