| 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
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