| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
March 1995 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Unsalted butter; cut into pieces ( 1 |
|
|
; 1/2 sticks) |
| 6 |
oz |
Semisweet chocolate; chopped |
| 1 |
oz |
Unsweetened chocolate; chopped |
| 3/4 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1 |
ts |
Vanilla extract |
| 2/3 |
c |
All purpose flour |
| 3/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Chocolate-covered raisins |
INSTRUCTIONS
Preheat oven to 350F. Butter 8-inch square pan with 2-inch-high
sides. Stir butter and both chocolates in medium saucepan over low
heat until melted. Remove from heat; cool to lukewarm.
Using electric mixer, beat sugar and eggs in medium bowl until very
thick and pale, about 3 minutes. Stir in melted chocolate mixture and
vanilla. Mix flour, baking powder and salt in another medium bowl.
Stir into chocolate mixture. Mix in chocolate-covered raisins.
Pour batter into prepared pan. Bake until tester inserted into center
comes out with a few moist crumbs attached and top cracks in places,
about 30 minutes. Transfer to rack and cool in pan. (Can be made 1
day ahead. Cover with foil and let stand at room temperature.)
Cut brownies into squares.
Serves 12.
Bon Appetit March 1995
Converted by MC_Buster.
Per serving: 3646 Calories (kcal); 241g Total Fat; (55% calories from
fat); 30g Protein; 399g Carbohydrate; 752mg Cholesterol; 1121mg
Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0
Fruit; 47
1/2 Fat; 26 Other Carbohydrates
Converted by MM_Buster v2.0n.
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