Bombshell Brownies
Yield
20 browniesPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
garlic cloves
finely chopped |
|
| ½ | cup |
butter
|
|
| 1 | cup |
cocoa powder
|
|
| 4 | large |
eggs
lightly beaten |
|
| 1 | cup |
sugar
white or brown |
|
| 1 | cup |
all-purpose flour
sifted |
|
| ¾ | cup |
walnuts
chopped |
|
| ⅓ | cup |
almonds
blanched |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
garlic cloves
finely chopped |
|
| 118 | ml |
butter
|
|
| 237 | ml |
cocoa powder
|
|
| 4 | large |
eggs
lightly beaten |
|
| 237 | ml |
sugar
white or brown |
|
| 237 | ml |
all-purpose flour
sifted |
|
| 177 | ml |
walnuts
chopped |
|
| 79 | ml |
almonds
blanched |
*
|
Directions
Preheat oven to 325℉ (160℃).
Put the garlic and butter into a large bowl over a saucepan of water on a gentle heat.
When the butter has melted, stir in the cocoa and mix well.
Add the eggs, sugar, flour and walnuts, stirring well after each addition.
Pour the mixture into a greased and floured 8 by 10 inch cake pan and decorate with the blanched almonds.
Bake for about 35 minutes.
The top should be springy, but the inside slightly moist.
Turn out onto a wire rack and cut into squares or bars.
