Very Moist Brownies
Super Moist Brownies recipe
Yield
12 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, softened |
|
| 2 | cups |
sugar
|
|
| ¾ | cup |
liquid egg substitute
see note |
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | ounces |
unsweetened chocolate
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, softened |
|
| 473 | ml |
sugar
|
|
| 177 | ml |
liquid egg substitute
see note |
|
| 5 | ml |
vanilla extract
|
|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
nuts
chopped |
|
Directions
Cream ½ cup of the butter with sugar. Add eggs and beat until light. Add vanilla.
Melt remaining butter with chocolate; cool, and beat into first mixture.
Add flour, salt, and nuts. Mix well and pour into greased and floured pan (13 x 9 x 2 inches.)
Bake in preheated moderate oven (350℉/180℃) for about 35 minutes.
Cool in pan and cut into small squares.
NOTE: original recipe called for 3 eggs and 45 minutes of baking.
