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CATEGORY CUISINE TAG YIELD
Eggs, Grains Cookies 1 Servings

INGREDIENTS

4 oz Unsweetened chocolate
1/2 c Butter or margarine
4 Eggs
2 c Sugar
1/4 t Salt
1 t Vanilla
1 c Sifted all-purpose flour
1 c Broken pecans or walnuts

INSTRUCTIONS

Serve with vanilla or chocolate chip ice cream. If you really want to
indulge, add chocolate syrup or sauce to the ice cream and brownies.
Melt chocolate and butter over very low heat. Stir frequently. Remove
from heat and cool.  Preheat oven to 325ø.  In a medium size bowl,
beat eggs until light. Continue beating, and  gradually add sugar and
salt until light and fluffy. Stir in vanilla  and chocolate-butter
mixture. Stir in the flour, then nut meats.  Baking options: For 9
giant brownies, bake in 9 x 9-inch pan; for 12  large brownies or 24
small ones, bake in 9 x 13-inch pan. Prepare  pans by greasing and
flouring. Bake 45-60 minutes depending on how  fudgy or cake-like you
prefer them). Don't bake beyond the point that  a toothpick comes out a
bit wet.  These can be served out of the pan. Allow to cool completely
before  cutting. To remove from pan, cool 15 minutes after removing
from  oven, then loosen edges and turn over as you would remove a cake.
Set  top up to cool completely.  Yield: 9 giant, 12 large or 24 small
brownies. Martina Boudreau, St.  Louis, MO  Randy Shearer  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 3680
Calories From Fat: 1483
Total Fat: 170.7g
Cholesterol: 757.6mg
Sodium: 1617.9mg
Potassium: 1390.3mg
Carbohydrates: 532g
Fiber: 22.2g
Sugar: 401.8g
Protein: 53g


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