|2 ounces||Unsweetened chocolate|
|¼ cup||Butter or margarine|
|½ cup||Chopped walnuts|
|Confectioners' sugar, for dusting (optiona|
Preheat the oven to 300° F. Butter an 8-inch square pan. Line the bottom of the pan with wax paper, then butter and flour the paper. In a saucepan over low heat, melt the chocolate with the butter, stirring to blend. Remove from the heat and stir in the sugar, egg, salt, flour, walnuts, and vanilla. Spread in the prepared pan and bake for about 30 minutes. Cool for about 5 minutes, then turn out onto a rack and peel the wax paper from the bottom. Transfer to a cutting board and cut in squares.
Dust brownies with confectioners' sugar if desired.
Why Parker? This recipe is a Fannie Farmer original that I revised and renamed for a friend who loved them. Philip Parker of Berkeley went to Spain to learn flamenco guitar and actually paid for his all lessons by baking these brownies and selling them to eager Barcelonans. Don't be deceived by the proportion of chocolate (one of the reasons they were economical for Philip) they are very rich.
How to line the pan? You can really just line the bottom of the pan. Set the pan on a sheet of wax paper. Trace its bottom edges. Remove the pan and cut the paper inside the lines so it will fit snugly in the bottom of the pan. The smear the bottom a little soft butter with your fingers so the paper will stick when you drop it in.
How do you butter and flour a paper-lined pan? Use your fingers to scoop up about a teaspoon of softened butter and smear it the sides of the pan and the edges where the walls meet the paper. Turn the pan on its side, and sprinkle the greased walls liberally with flour, rotating the pan as you go. Then, holding onto both paper and pan, invert and shake out excess flour.
NOTES : This recipe has been sent to you from the web site Epicurious. The URL of the site is These are especially rich and chewy
Recipe by: The Fannie Farmer Cookbook Posted to MC-Recipe Digest V1 #390 by DR0983@... on Jan 28, 1997.
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