| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Desserts |
1 |
Servings |
INGREDIENTS
|
|
1/2 cup butter |
| 4 |
oz |
Baking chocolate; (2 squares) |
| 4 |
|
Eggs; at room temperature |
|
|
1/4 teaspoon salt |
| 2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
c |
All-purpose flour; sifted |
| 1 |
c |
Pecans; chopped |
INSTRUCTIONS
Preheat oven to 350 degrees. Melt chocolate and butter in double boiler and
then cool mixture *If you don't cool the mixture, your brownies will be
heavy and dry.
Beat eggs and salt until light in color and foamy in texture and gradually
add sugar and vanilla. Contine beating until well creamed.
With a few swift strokes, combine the cooled chocolate mixture into the
eggs and sugar. *Even if you normally use an electric mixer, do this
manually.
Before the mixture becomes uniformly colored, fold in the flour, again by
hand (overworking the dough tends to cause toughness).
Before the flour is uniformly colored, stir the nut meats in gently.
Bake in a 9x13-inch pan for about 25 minutes. Cut when cool.
Recipe by: : The "Joy of Cooking"
Posted to TNT Recipes Digest by "Suzy Barth" <sbarth@CCMAIL.HSIS.UCI.EDU>
on Mar 11, 98
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