| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Choco5 |
36 |
servings |
INGREDIENTS
| 4 |
|
Squares unsweetened chocolate |
| 3/4 |
c |
Butter; (no substitutes) |
| 2 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 |
c |
All-purpose flour |
| 1 |
c |
Coarsely chopped walnuts |
| 1 |
c |
Semisweet chocolate chips |
| 1/4 |
c |
Water |
| 2 |
tb |
Butter; (no substitutes) |
| 1 |
c |
Whipping cream; whipped |
INSTRUCTIONS
TOPPING
In a microwave or double boiler, melt chocolate and butter; cool for 10
minutes. Add sugar; mix well. Stir in eggs and vanilla. Add flour; mix
well. Stir in the walnuts. Line a 13x9x2-inch baking pan with foil and
grease the foil. Pour batter into pan. Bake at 350° for 25-30 minutes or
until a toothpick inserted in the center comes out with moist crumbs (do
not overbake). Cool completely. For topping, melt chocolate chips, water
and butter in microwave or double boiler; stir until smooth. Cool to room
temperature. Fold in whipped cream. Spread over brownies. Chill before
cutting. Store leftovers in the refrigerator.
Recipe by: Taste of Home - October/November 1998
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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