| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Desserts, Bars, Cookies |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine;, cut up |
| 8 |
|
Squares (8-oz.) unsweetened chocolate,, chopped |
| 3 |
c |
Sugar |
| 6 |
lg |
Eggs |
| 1 3/4 |
c |
All-purpose flour |
| 2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Salt |
| 2 |
c |
Toasted walnuts;, coarsely chopped |
INSTRUCTIONS
Heat oven to 350. Line jelly-roll pan with foil; grease foil. Heat butter
and chocolate in large saucepan over low heat until melted and smooth.
Remove from heat; whisk in sugar and eggs. Stir in flour, vanilla and salt
until blended. Stir in walnuts. Pour batter into prepared pan. Bake 25 to
30 minutes until toothpick inserted in center comes out clean. Cool
brownies completely on large wire rack. Invert pan onto rack; peel off
foil. Invert again onto large cutting board. Cut brownies lengthwise into
thirds, then crosswise in 5 pieces. Can be made ahead. Store in airtight
container at room temperature up to one week or freeze up to 1 month. Makes
15 brownies. Typed by Ethel Snyder <essie49@juno.com> Date: July 24, 1997
Recipe by: Ladies' Home Journal magazine -- April 1996 Posted to MC-Recipe
Digest V1 #693 by essie49@juno.com (Ethel R Snyder) on Jul 27, 1997
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