Award Winner Brownies
Yield
16 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | large |
eggs
|
|
¾ | cup |
sugar
|
|
1 | teaspoon |
vanilla extract
|
|
½ | cup |
butter
or margarine; melted |
|
¾ | cup |
chocolate
ground |
* |
⅔ | cup |
all-purpose flour
unsifted |
|
¼ | teaspoon |
baking powder
|
|
¼ | teaspoon |
salt
|
|
½ | cup |
walnuts
chopped, optional |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | large |
eggs
|
|
177 | ml |
sugar
|
|
5 | ml |
vanilla extract
|
|
118 | ml |
butter
or margarine; melted |
|
177 | ml |
chocolate
ground |
* |
158 | ml |
all-purpose flour
unsifted |
|
1.3 | ml |
baking powder
|
|
1.3 | ml |
salt
|
|
118 | ml |
walnuts
chopped, optional |
Directions
Heat oven to 350℉ (180℃). Using a spoon, stir eggs with sugar and vanilla; add butter.
Sift Ground Chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts if using. Spread into greased 8 or 9" square pan.
Bake at 350℉ (180℃) for 20 to 30 minutes. For extra chewy brownies, use 8" pan and less baking time. For cake like brownies use 9" pan and longer baking. Cut into squares.