| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Choco4 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 2 | oz | Baking chocolate |
| 3 | oz | Bittersweet chocolate; (like Callibaut) |
| 2 | lg | Eggs; room tempertaure |
| 1 | c | Brown sugar |
| 2 | tb | Light corn syrup |
| 1 | ts | Vanilla |
| 1 1/4 | c | Flour |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | c | Chocolate chips |
INSTRUCTIONS
Oven 350 degrees Lightly butter and flour 8 x 8 square pan Melt butter and chocolates in double boiler over simmering water or at a low temp in a heavy saucepan. Cool. Beat eggs, brown sugar and corn syrup for 2 min. in a standard size mixing bowl. Add vanilla and beat in the chocolate mixture until just blended. Using a spatula, fold in flour, soda and salt until just blended. Fold in chocolate chips. Spread the batter into the prepared pan. Bake about 35 min. until a toothpick inserted 1 inch from the side of the pan comes out clean. Cool brownies in the pan on a rack before serving. I freeze them in single servings and take them to work for my lunches. Recipe by: Carol Poquette <POQUETTE@MACC.WISC.EDU> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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