| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | February 19 | 1 | servings | |
INGREDIENTS
| 4 | lg | Eggs |
| 1/2 | c | Granulated sugar |
| 4 | tb | Water |
| 1/2 | ts | Salt |
| 3/4 | ts | Vanilla |
| 1 | c | Chocolate wafer crumbs; (from about 18 |
| ; wafers) | ||
| 1/2 | c | Semisweet chocolate chips |
| 1/2 | Stick unsalted butter; melted and cooled | |
| ; (1/4 cup) | ||
| 1/2 | c | Firmly packed dark brown sugar |
| 1 | c | Graham cracker crumbs |
| 1/3 | c | Chopped pecans |
INSTRUCTIONS
In a bowl whisk together 2 of the eggs, the granulated sugar, 2 tablespoons of the water, 1/4 teaspoon of the salt, and 1/4 teaspoon of the vanilla until the mixture is smooth and stir in the chocolate wafer crumbs, the chocolate chips, and half the butter. In another bowl whisk together the remaining 2 eggs, the brown sugar, the remaining 2 tablespoons water, the remaining 1/4 teaspoon salt, and the remaining 1/2 teaspoon vanilla until the mixture is smooth and stir in the graham cracker crumbs, the pecans, and the remaining butter. Drop large spoonfuls of each mixture alternately into a greased 8-inch-square baking pan, run a knife blade through the mixtures to marble the batter, and smooth the top. Bake the brownies in the middle of a preheated 350F. oven for 40 minutes, or until a tester comes out clean, and let them cool in the pan on a rack for 10 minutes. Cut the brownies into squares and let them cool completely. Gourmet February 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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