INGREDIENTS

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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