| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cakes, Desserts | 1 | Panful | |
INGREDIENTS
| 5 | oz | Unsweetened chocolate |
| 1/2 | lb | Butter or margerine, soft |
| 1 3/4 | c | Light brown sugar (white ok) |
| 5 | Eggs | |
| 1 1/2 | ts | Vanilla extract |
| 1 | c | Flour(3/4c for fudgier ones) |
| 1 | c | Chopped walnuts/pecans |
| 1 | ts | Freshly grated orange rind |
| 1/2 | ts | Cinnamon |
| 1 | sm | Ripe banana, mashed |
| 2 | tb | To 4T strong black coffee |
| 1 | c | Semisweet choc chips |
INSTRUCTIONS
OPTIONAL EMBELLISHMENTS 1. Butter 9x13 pan. Preheat oven to 350. 2. Gently melt the chocolate. Let it cool for about 10 mins. 3. Cream the butter and sugar in a medium sized bowl until light and fluffy. 4. Add the eggs, one at a time, beating well after each. Stir in the vanilla. 5. Stir constantly as you drizzle in the melted chocolate. After all the chocolate is in, beat well for a minute or two. 6. Stir in the flour and possible embellishments. Mix just enough to blend thoroughly. 7. Spread the batter into the prepared pan. Bake 20-25 mins, or until knife inserted in the center comes out clean. Cut into squares while still hot, then allow to cool for at least 10 mins, if you can wait that long. *my note--these are unbelievable!!!!!!! From the New Moosewood Cookbook Shared by Lisa Greenwood
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