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Racine's Brownies

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Submitted by cjones

YIELD

12 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

2 226
STICKS G BUTTER, UNSALTED
4 115.6
OUNCES ML/G UNSWEETENED CHOCOLATE
2 473
CUPS ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
3 3
LARGE LARGE EGGS
1 237
CUP ML CAKE FLOUR
1 ½ 7.5
TEASPOONS ML SALT
¼ 59
CUP ML WALNUTS
pieces
Frosting
4 115.6
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet, null, null
12 12
EACH EACH WALNUTS *

Directions

Melt one stick of butter with the four ounces unsweetened chocolate.

Let cool.

Cream the remaining one stick of butter with sugar, salt, and cake flour.

Add the eggs slowly and blend until smooth.

Add the melted chocolate mixture, the vanilla and the walnuts.

Fold in by hand with a rubber spatula.

Spray sides and bottom of an 8-inch square pan.

Pour the brownie mixture into the pan and spread out evenly with your spatula.

Bake at 350℉ (180℃) for 30 to 40 minutes.

You may also use a 9-by-13 inch pan, but brownies will be thinner.

Adjust your time accordingly.

Cool and cut into 12 servings.

Top each brownie with a whole walnut and drizzle with melted semisweet chocolate.

Serve cold or warm with ice cream and hot fudge sauce.

Recipe can be doubled. Use a 12-by-16-by-1 inch pan.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 400 52% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 317mg 13%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 11% Vitamin C 0%
Calcium 2% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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