Yield: 16 Servings
Measure | Ingredient |
---|---|
\N \N | Preheat Oven to 250~ |
20 \N | Min- Work Time |
1 \N | Hr - Total Time |
3 ounces | Unsweetened chocolate |
1 cup | Flour |
½ teaspoon | Baking powder |
½ teaspoon | Salt |
8 tablespoons | Unsalted butter (marg/short) |
\N \N | At room temp |
1¼ cup | Sugar |
2 \N | Eggs |
1½ teaspoon | Vanilla extract |
¾ cup | Walnuts, chopped. (optional) |
180 \N | Calories |
2 grams | Protein |
10 grams | Fat |
93 milligrams | Sodium |
23 grams | Carbohydrates |
43 milligrams | Cholesterol |
PER SQUARE:
Preheat oven to 250~. Chop the chocolate. Put in an ovenproof pan, & melt in the oven, stirring occasionally, until smooth. Remove chocolate, increase oven temp to 325~. Grease a 9" square baking pan.
Combine flour, baking powder, & salt. With an electric mixer set on medium-low speed, beat butter & sugar, until light & fluffy. Beat in eggs, one at a time. Slowly, beat in chocolate, then the vanilla.
Reduce to low speed, add flour mixture & beat until just mixed. Stir in walnuts. Spread batter into pan. Bake until tested done (toothpick test) about 30-35 minutes. Cool before cutting into squares.
Reminder: If using GLASS baking pan, reduce oven heat by 25~.