Makes 2 dozen brownies
- 1/2 cup butter or margarine (1 stick), cut up
- 4 oz unsweetened chocolate, broken into pieces
- 2 oz semisweet chocolate, broken into pieces
- 1 1/2 cups sugar
- 1 tbsp vanilla extract
- 3 large eggs, lightly beaten
- 1 cup all-purpose flour
- salt
- 1 cup walnuts, coarsely chopped (optional)
- Preheat oven to 350°F. Grease 9×9 inch metal baking pan; line with foil, extending foil above edge at 2 sides. Grease foil.
- In 3 qt saucepan, heat butter and chocolate over medium-low heat until melted, stirring frequently. Remove saucepan from heat; stir in sugar and vanilla. Add eggs; stir until well mixed. Stir flour and 1/2 tsp salt into chocolate mixture just until blended. Stir in nuts, if using. Spread batter in pan.
- Bake brownies 25-30 minutes or until toothpick inserted 2 inches from edge comes out almost clean with a few moist crumbs attached. Cool in pan on wire rack. Cut cool brownie into 4 strips; cut each strip crosswise into 6 bars.
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