The Joy of Brownies
Yield
12 servingsPrep
15 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
unsweetened chocolate
|
|
| ½ | cup |
butter
or margarine |
|
| 4 | large |
eggs
|
|
| 2 | cups |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
pecans
broken |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 118 | ml |
butter
or margarine |
|
| 4 | large |
eggs
|
|
| 473 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
pecans
broken |
|
Directions
Melt chocolate and butter over very low heat.
Stir frequently.
Remove from heat and cool.
Preheat oven to 325℉ (160℃).
In a medium size bowl, beat eggs until light.
Continue beating, and gradually add sugar and salt until light and fluffy.
Stir in vanilla and chocolate-butter mixture.
Stir in the flour, then nut meats.
Baking options: For 9 giant brownies, bake in 9 x 9-inch pan; for 12 large brownies or 24 small ones, bake in 9 x 13-inch pan.
Prepare pans by greasing and flouring.
Bake 45 to 60 minutes depending on how fudgy or cake-like you prefer them.
Don't bake beyond the point that a toothpick comes out a bit wet.
These can be served out of the pan.
Allow to cool completely before cutting.
To remove from pan, cool 15 minutes after removing from oven, then loosen edges and turn over as you would remove a cake.
Set top up to cool completely.
