| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Brownies, Chocolate, Cookies, Kids |
12 |
Servings |
INGREDIENTS
| 4 |
oz |
Unsweetened Baking Chocolate |
| 1 |
c |
Butter Or Margarine |
| 4 |
|
Eggs |
| 2 |
c |
Sugar |
| 2 |
t |
Vanilla Extract |
| 1 |
c |
Unbleached All-Purpose Flour |
| 3/4 |
c |
Walnuts, Chopped |
| 4 |
oz |
Unsweetened Baking Chocolate |
| 2 |
c |
Sugar |
| 2 |
|
Eggs, Beaten |
| 1/4 |
c |
Light Cream Or Half & Half |
| 1/4 |
c |
Butter Or Margarine |
| 2 |
t |
Vanilla Extract |
INSTRUCTIONS
Preheat the oven to 350 Degrees F. Grease a 9 X 13-inch baking pan.
Melt the chocolate and butter over low heat and set aside to cool
slightly. Beat the eggs and sugar together until frothy, then add the
vanilla. Slowly pour in the chocolate mixture, blending well. Add the
flour and beat until smooth. Fold in the walnuts. Spread in the
prepared pan and bake for 25 to 30 minutes. Place the pan on a wire
rack and allow to cool completely to cold to the touch before
frosting. FUDGE FROSTING: Melt the chocolate over low heat in a
medium sized saucepan. Add the sugar, eggs, cream, butter, and
vanilla, blending well. Increase the heat and bring to a boil,
stirring constantly. Remove from the heat and let cool slightly.
Spread over the cooled brownies and allow to set before cutting into
squares. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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