| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 2 |
|
Sticks unsalted butter |
| 4 |
oz |
Unsweetened chocolate |
| 2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 3 |
|
Eggs |
| 1 |
c |
Cake flour |
| 1 1/2 |
ts |
Salt |
| 1/4 |
c |
Walnut pieces |
| 4 |
oz |
Semisweet chocolate |
| 12 |
|
Walnuts |
INSTRUCTIONS
FROSTING
Melt one stick of butter with the four ounces unsweetened chocolate. Let
cool. Cream the remaining one stick of butter with sugar, salt, and cake
flour. Add the eggs slowly and blend until smooth. Add the melted chocolate
mixture, the vanilla and the walnuts. Fold in by hand with a rubber
spatula. Spray sides and bottom of an 8-inch square pan. Pour the brownie
mixture into the pan and spread out evenly with your spatula. Bake at 350
degress for 30 to 40 minutes. You may also use a 9-by-13 pan, but brownies
will be thinner. Adjust your time accordingly. Cool and cut into 12
servings. Top each brownie with a whole walnut and drizzle with melted
semisweet chocolate. Serve cold or warm with ice cream and hot fudge sauce.
Recipe can be doubled. Use a 12-by-16-by-1 inch pan.
Recipe by: Racine's (850 Bannock St, Denver, CO) Posted to MC-Recipe Digest
V1 #758 by hister@juno.com (Iris E. Dunaway) on Aug 24, 1997
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