| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
St. Louis |
Cookies |
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Unsweetened chocolate |
| 1/2 |
c |
Butter or margarine |
| 4 |
|
Eggs |
| 2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
ts |
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 325°.
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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