| 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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