| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Desserts, Chocolate |
8 |
Servings |
INGREDIENTS
| 4 |
oz |
Unsweetened chocolate |
| 1/2 |
c |
Unsalted butter at room temp |
| 1 1/4 |
c |
Plus 1 tablespoon sugar |
| 1/2 |
ts |
Vanilla extract |
| 3 |
|
Large eggs at room temp |
| 3/4 |
c |
All-purpose flour |
| 1/2 |
c |
Chopped walnuts |
| 1 1/2 |
oz |
Unsweetened chocolate |
| 1/4 |
c |
Evaporated milk |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Chopped walnuts |
INSTRUCTIONS
BROWNIES
FROSTING
BROWNIES: Heat oven to 325 degrees F. Lightly grease an 8-inch square
baking pan. Melt chocolate and butter in a small saucepan over low heat.
Cool 5 minutes. Put sugar and chocolate mixture in a medium-size bowl. Beat
with electric mixer until blended. Add vanilla. With mixer on medium-low
speed, add eggs, one at a time, beating after each until blended. Scrape
bowl with rubber spatula. On low speed beat in flour until blended. Stir in
1/2 cup nuts. Spread batter in prepared pan. Bake 35 minutes or until thin
crust forms on top and tester inserted in center comes out with a moist
crumb. (Center shouldn't rise as high as edges. Cool on wire rack before
frosting. FROSTING: Melt chocolate in top of a double boiler or bowl placed
over simmering water. Pour evaporated milk, sugar and melted chocolate into
blender. Blend on medium-low speed 50 seconds or until thickened (sound of
machine will change when this happens). Spread over cooled brownies.
Frosting will remain soft, but will set and become more firm. Sprinkle with
remaining walnuts. Let stand 1 hour before cutting in squares. NOTE1:
Frosting recipe may be doubled for a thicker layer of frosting. NOTE2: Make
a day ahead so flavor can develop!
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