BROWNIES:
2 squares of unsweetened chocolate
½ cup butter
2 eggs
1 cup sugar
1 tsp. vanilla extract
1/8 tsp. salt
½ cup sifted all purpose flour
½ cup chopped walnuts
Preheat oven to 350 degrees F. Melt unsweetened chocolate and butter
together in a small saucepan over low heat. Allow to cool.
Beat eggs; then gradually beat in sugar until mixture
is fluffy and thick. Stir in chocolate mixture and vanilla. Fold in flour and
salt until well blended. Stir in walnuts. Spread mixture evenly in a greased 8 x
8 x 2-inch pan. Bake 30 minutes or until done. Remove from oven and cool on rack. Cut into squares
to serve.
VARIATIONS:
1 cup butter, melted
1 cup sugar
1 tsp. vanilla extract
2 eggs
½ cup all purpose flour
1/3 cup cocoa powder
½ cup chopped walnuts. Optional
¼ tsp. salt
Preheat oven to 350 degrees F. Grease a 9” spring-form
pan and line it with wax paper cut to fit.
Use a hand-held electric beater to beat butter and sugar together until
fluffy. Add vanilla and eggs, beating well after the addition. Combine dry
ingredients and add into egg mixture, mixing well with a wooden spoon. Stir in
nuts and mix to incorporate. Spread mixture in prepared pan. Bake 20 to 25
minutes until brownie begins to pull away from side of pan. Remove from oven
and cool on rack for 10 minutes. Un-mould and peel off wax paper. Dust with
icing sugar to serve, or serve cake with icing.
CHOCOLATRE & SOUR CREAM ICING: Put 6 oz semisweet chocolate in a bowl set
over simmering water. Stir until melted. Remove from heat and cool slightly.
Stir in 1/2 cup sour cream. Spread chocolate frosting on brownies.
CHOCOLATE FUDGE SAUCE: Melt 7 oz. semi-sweet chocolate as above;
then add in
3 tbsp. melted butter. Mix well and use as icing on
brownies.
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