29 July 2009

Brownie Time

Hey Treen - Just in case your were wondering, here are the brownies you at when we saw you last. They are from the Better Homes and Gardens New Baking Book I bough back in our college days.

I usually triple it so that I can put it into a cookie sheet. We all love them, and I make them way too often for our own good!


1/2 c. butter
2 oz unsweetened chocolate, chopped (but I don't chop it. I am lazy that way)
1 c sugar
2 eggs
1 tsp vanilla
3/4 c all purpose flour
1/2 c chopped nuts (I don't usually add those)

Grease an 8x8x2 inch pan; set aside. In a medium saucepan melt butter and chocolate over low heat.(Try not to let it boil. They turn out better.) Remove from heat. Stir in sugar eggs and vanilla. ( make sure it has cooled a little bit so that the egg whites don't cook a little) Using a wooden spoon, lightly beat the mixture just until combined - don't over-beat of the brownies will rise too high then fall. Stir in flour and chopped nuts. Spread batter in prepared pan. Bake in a 350 degree oven for 30 minutes. Cool in pan on a wire rack. Cut into bars.

Brickle bars: Prepare as above, except omit the nuts. Spread the batter in the prepared pan and sprinkle 3/4 cup almond brickle pieces and 1/2 c miniature semisweet chocolate pieces evenly over top of batter. Bake. Cool in pan on a wire rack. Cut into bars.

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