INGREDIENTS

INSTRUCTIONS

(From "Rosie's Bakery All Butter, Fresh Cream, Sugar-Packed,
No-Holds-Barred Baking Book" by Judy Rosenberg. Workman. $12.95)
Preheat the oven to 325'F. Lightly grease an 8" square pan with  butter
or vegetable oil.  Melt the chocolate and butter in the top of a double
boiler placed  over simmering water. Cool the mixture for 5 minutes.
Place the sugar  in a medium-size mixing bowl and pour in the chocolate
mixture. Using  an electric mixer on medium speed, mix until blended,
about 25  seconds. Scrape the bowl with a rubber spatula.  Add the
vanilla. With the mixer on medium-low speed, add the eggs one  at a
time, blending after each addition until the yolk is broken and
dispersed, about 10 seconds. Scrape the bowl after the last egg and
blend until velvety, about 15 more seconds.  Add the flour on low speed
and mix for 20 seconds. Finish the mixing  by hand, being certain to
mix in any flour at the bottom of the bowl.  Stir in 1/2 cup of the
nuts.  Spread the batter evenly in the prepared pan and sprinkle the
remaining 2 tablespoons of nuts over the top.  Bake the brownies on the
center oven rack until a thin crust forms on  top and a tester inserted
in the center comes out with a moist crumb,  about 35 minutes. The
center of the brownies should never quite rise  to the height of the
edges.  Remove the pan from the oven and place it on a rack to cool for
1 hour  before cutting the brownies. Serve the next day - it takes a
day for  the flavor to set.  Makes 9-12 brownies.  From Tuscon area
newspapers, 1994, 3rd quarter, courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 269
Calories From Fat: 143
Total Fat: 16.7g
Cholesterol: 20.4mg
Sodium: 3.8mg
Potassium: 116.8mg
Carbohydrates: 31.5g
Fiber: 2.2g
Sugar: 22.1g
Protein: 3g