Pound Cake Brownies
Yield
2 dozenPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
or margarine, softened |
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 2 | ounces |
chocolate
melted, cooled |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | cup |
nuts
chopped |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
or margarine, softened |
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 57.8 | ml/g |
chocolate
melted, cooled |
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 118 | ml |
nuts
chopped |
|
| 1.3 | ml |
salt
|
|
Directions
Cream butter and sugar, beat in eggs.
Blend in chocolate and vanilla.
Stir flour with baking powder and salt.
Add to creamed mixture, mix well.
Stir in nuts.
Spread in greased 9x9x2 inch baking pan.
Bake at 350℉ (180℃) F for 25 to 30 minutes.
Cool. If desired, sift powdered sugar over top.
Cut into bars.
