Yield: 16 Servings
|3 cups||Basic Brownie Mix; see recipe|
|1½ teaspoon||Vanilla extract|
|¾ cup||Walnuts; chopped|
1. Preheat oven to 350 degrees F. In an 8- or 9-inch square pan, stir together Basic Brownie Mix, eggs, vanilla, and nuts until dry ingredients are well moistened.
2. Bake until a toothpick inserted in the center comes out barely moist, 20 to 25 minutes. Do not overbake. 3. Cool brownies on a wire rack, then cut into squares.
Double Chocolate Brownies: Stir 1 package (6 oz) semisweet chocolate chips into the batter.
Quick-Iced Brownies: Break up 1 or 2 milk chocolate bars into squares.
After removing brownies from oven, place chocolate pieces on top and spread chocolate as it melts.
Microwave Version 1. In an 8- or 9-inch square glass dish, stir together Basic Brownie Mix, eggs, vanilla, and nuts until dry ingredients are well moistened.
2. Shield corners of dish with aluminum foil. Microwave on 70% power 10 to 12 minutes, rotating dish, if necessary, for even doneness. Brownies are done when a toothpick inserted in center comes out barely moist. Remove foil shields the last 2 minutes of cooking.
3. Cool brownies on a wire rack, then cut into squares.
NOTES : These are simple, cakey brownies. For a richer brownie, make one of the variations: fold chocolate chips into the batter, or spread the brownies with icing.
Recipe by: the California Culinary Academy Posted to MC-Recipe Digest V1 #767 by louiseh@... on Aug 31, 1997