| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Brownies |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 4 |
oz |
Unsweetened chocolate |
| 1 1/2 |
c |
Dark brown sugar, |
| 2 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 1 |
c |
Whole wheat pastry flour |
|
|
(don't sift unless lumpy) |
| 1/2 |
ts |
Salt |
| 1 |
c |
Coarsely chopped pecans |
| 6 |
oz |
Semisweet chocolate chips |
| 4 |
oz |
Liqueur (Kahlua, , Gran |
|
|
Marnier, etc.), (opt) |
INSTRUCTIONS
Melt butter and chocolate in microwave, double boiler, or over very
low heat. Remove from heat, stir well, then stir in the sugar until
thoroughly blended. Then stir in eggs and vanilla until smooth.
Quickly add flour, salt, nuts, and chips, and stir just until blended.
Shove/spread/pat into well-greased or Pam-sprayed 8x10 inch baking
pan, and bake at 325 degrees for about 35 minutes. Do not overbake,
or they lose their chewy texture (they will look a little underdone
in the middle, compared to baking a cake).
If using the liqueur, immediately poke the brownies full of holes
with a toothpick and dribble the booze on evenly. (The higher amount
may give you brownies so soft you have to eat them with a spoon, but
nobody ever complains about this! ;@)
Let cool on rack for 15-30 minutes before attempting to cut, but do
cut before it's totally cooled.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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