| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Brownies, Nuts, Chocolate |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Hazelnuts |
| 1 |
c |
Unsalted butter |
| 2 |
c |
Sugar |
| 4 |
|
Eggs; beaten to blend |
| 1/2 |
c |
Cocoa powder; unsweetened |
| 1 |
tb |
Vanilla |
| 1/3 |
c |
All purpose flour |
| 1/2 |
ts |
Salt |
| 7 |
oz |
Semisweet chocolate; coarsely chopped |
INSTRUCTIONS
PATTI - VDRJ67A
Preheat oven to 350~. Toast hazelnuts, husk and
coarsely chop; set aside. Lightly butter 9x13" baking
pan. Melt 1 cup butter in heavy large saucepan over
low heat. Remove from heat and whisk in sugar, eggs,
cocoa and vanilla. Stir in flour and salt. Add chopped
chocolate and nuts. Spread batter in prepared pan.
Bake until tester inserted in center comes out barely
moist but not wet, 25 to 30 minutes. Cool in pan on
rack. (Can be prepared 1 day ahead. Wrap tightly.) Cut
into 1 1/2-inch squares.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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