INGREDIENTS

INSTRUCTIONS

Preheat the oven to 300&#176 F. Butter an 8-inch square pan. Line the
bottom of the pan with wax paper, then butter and flour the paper. In a
saucepan over low heat, melt the chocolate with the butter, stirring to
blend. Remove from the heat and stir in the sugar, egg, salt, flour,
walnuts, and vanilla. Spread in the prepared pan and bake for about 30
minutes. Cool for about 5 minutes, then turn out onto a rack and peel the
wax paper from the bottom. Transfer to a cutting board and cut in squares.
Dust brownies with confectioners' sugar if desired.
Why Parker? This recipe is a Fannie Farmer original that I revised and
renamed for a friend who loved them. Philip Parker of Berkeley went to
Spain to learn flamenco guitar and actually paid for his all lessons by
baking these brownies and selling them to eager Barcelonans. Don't be
deceived by the proportion of chocolate (one of the reasons they were
economical for Philip) they are very rich.
How to line the pan? You can really just line the bottom of the pan. Set
the pan on a sheet of wax paper. Trace its bottom edges. Remove the pan and
cut the paper inside the lines so it will fit snugly in the bottom of the
pan. The smear the bottom a little soft butter with your fingers so the
paper will stick when you drop it in.
How do you butter and flour a paper-lined pan? Use your fingers to scoop up
about a teaspoon of softened butter and smear it the sides of the pan and
the edges where the walls meet the paper. Turn the pan on its side, and
sprinkle the greased walls liberally with flour, rotating the pan as you
go. Then, holding onto both paper and pan, invert and shake out excess
flour.
NOTES : This recipe has been sent to you from the web site Epicurious. The
URL of the site is http://www.epicurious.com These are especially rich and
chewy
Recipe by: The Fannie Farmer Cookbook
Posted to MC-Recipe Digest V1 #390 by DR0983@aol.com on Jan 28, 1997.

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