recipes@decwrl.UUCP (11/06/87)
Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.
.RH MOD.RECIPES-SOURCE BROWNIES-2 D "8 Aug 87" 1987
.RZ "BROWNIES II" "Serious chocolate brownies"
This is an adaptation of the ``Scrumptious Brownies''
recipe found on a box of Baker's unsweetened chocolate.
I've reduced the amounts of sugar and flour from the
original, which I find makes for a very fudgey brownie.
.IH "32 brownies"
.IG "8 oz" "unsweetened chocolate" "250 g"
(8 squares)
.IG "\(12 lb" "butter" "250 g"
.IG "5" "eggs"
.IG "2\(12 cups" "sugar" "500 g"
.IG "1 Tbsp" "vanilla extract" "15 ml"
.IG "1\(12 cups" "flour" "150 g"
.IG "2 cups" "coarsely chopped walnuts" "250 g"
(optional)
.PH
.SK 1
Grease a
.AB "13\(mu9 inch" "33\(mu22 cm"
pan and pre-heat oven to
.TE 375 190 .
.SK 2
Melt the chocolate and the butter in the top of a double boiler
over simmering water. Whisk until smooth.
Set aside to cool while beating eggs.
.SK 3
Beat the eggs, sugar and vanilla at high speed for a full 10 minutes.
.SK 4
Blend in the chocolate-and-butter mixture at low speed.
.SK 5
Add flour, beating just to blend. Stir in walnuts, if desired.
.SK 6
Bake 30 to 35 minutes.
Do not overbake.
The brownies are done when a toothpick
inserted into the center comes out slightly dirty.
.SK 7
Cool in pan, then cut into squares.
.SH RATING
.I Difficulty:
easy to moderate.
.I Time:
30 minutes preparation, 1 hour cooking and cooling.
.I Precision:
measure the ingredients.
.WR
Ed Gould
mt Xinu, Berkeley, California, USA
{ucbvax,decvax,uunet}!mtxinu!ed