brownies!!!
4 oz. unsweetened chocolate (good quality)
1/3 cup butter (unsalted)
2 large eggs
1 cup sugar
1/2 cup flour
1/4 tsp. salt
1 tsp. vanilla extract
1/2 cup finely chopped nuts, optional
Preheat the oven to 350 degrees.
Lightly grease an 8-inch square baking pan.
Place the chocolate and butter in the top part of a double boiler set over barely simmering water.
Cook for 3-4 minutes or until the ingredients have melted.
Blend thoroughly.
Remove the top part of the double boiler from the heat.
In a large bowl, combine the eggs and sugar and beat them with an electric mixer set at moderate speed for 2-3 minutes or until the mixture is as thick and pale.
Stir in the flour, salt, vanilla extract and nuts, if used.
Add the chocolate mixture and blend thoroughly.
Spoon batter into the prepared pan.
Bake for 28-30 minutes or until a cake tester inserted into the center comes out with a few crumbs clinging.
Cool the brownies in the pan.
Cut into 16 squares.
I think one thing that really makes a good browine is chocoalte! it is worth it to spend a little more money on better quality chocoalte. the difference in taste is wonderful!
stamfordadvocate.com
1/3 cup butter (unsalted)
2 large eggs
1 cup sugar
1/2 cup flour
1/4 tsp. salt
1 tsp. vanilla extract
1/2 cup finely chopped nuts, optional
Preheat the oven to 350 degrees.
Lightly grease an 8-inch square baking pan.
Place the chocolate and butter in the top part of a double boiler set over barely simmering water.
Cook for 3-4 minutes or until the ingredients have melted.
Blend thoroughly.
Remove the top part of the double boiler from the heat.
In a large bowl, combine the eggs and sugar and beat them with an electric mixer set at moderate speed for 2-3 minutes or until the mixture is as thick and pale.
Stir in the flour, salt, vanilla extract and nuts, if used.
Add the chocolate mixture and blend thoroughly.
Spoon batter into the prepared pan.
Bake for 28-30 minutes or until a cake tester inserted into the center comes out with a few crumbs clinging.
Cool the brownies in the pan.
Cut into 16 squares.
I think one thing that really makes a good browine is chocoalte! it is worth it to spend a little more money on better quality chocoalte. the difference in taste is wonderful!
stamfordadvocate.com
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