Yet Another Brownie Recipe
Yield
12 servingsPrep
25 minCook
20 minReady
1 hrsTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
walnuts
optional |
|
| 2 | ounces |
unsweetened chocolate
|
|
| ¼ | pound |
butter, unsalted
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
walnuts
optional |
|
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 113.4 | g |
butter, unsalted
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
Directions
Preheat oven to 350℉ (180℃). Butter an 8 inch square cake pan and set aside.
Chop the walnuts in the bowl of a food processor fitted with a steel knife and set aside.
Chop the chocolate into small pieces and melt with the butter in the top of a double boiler over hot, not boiling water. Stir until smooth.
Remove from the heat, and stir in the sugar, then the flour, then the eggs, then the nuts. Pour into the prepared pan and smooth the top.
Bake 20 to 25 minutes. Brownies will pull away from the sides of the pan. Allow brownies to cool in the pan on a rack. Cut into squares.
To freeze brownies, place in a sigle layer and protect them first with plastic wrap and then with aluminum foil.
