brownies #08

Categories
Cookie
Yield
24 Servings
MeasureIngredient
⅓ cup Butter; melted
3 ounces Unsweetened baking chocolate
Eggs
½ teaspoon Salt
1 teaspoon Vanilla
2 cups Sugar
⅓ cup Sifted cocoa powder
1 cup Standard (plain) flour
½ cup Chopped pecans

From: dyan@... (Dyan Campbell)

Date: 21 Oct 1994 10:20:34 -0400 Don't be fooled by my address, I'm a Canadian, living in New Zealand, so these are real North American brownies. Not exactly low fat! But rich, chewy and very delicious.

Melt butter and chocolate at very low temp and allow to cool. Beat the eggs until smooth and a little frothy. Add salt, vanilla and cooled melted chocolate and butter mix. Add sifted cocoa, flour and pecans. Spread mixture into a greased 9 x 13 inch cake pan and bake at 350F (180C) for 25 to 30 minutes.

* there is no leavening agent, it's not a mistake * these brownies are expecially nice if frozen after cutting into squares REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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