Brownies (from Joy of Cooking)

If you want them chewey and moist use a 9"x13" pan, if you want them cakey use a 9"x9" pan.

Preheat oven to 350 degrees.

Melt in microwave or double-boiler:

1/2 c butter
4 oz. unsweetened chocolate

Cool butter mixture or your brownies will be heavy and dry. Beat until light in color and foamy in texture:

4 eggs at room temperature
1/4 teaspoon salt

Add gradually and keep beating until well creamed:

2 c sugar
1 teaspoon vanilla

With a few strokes combine the cooled chocolate mixture and the eggs and sugar. Even if you normally use an electric mixer, do this by hand.
Before the mixture becomes uniform in color, fold in by hand:

1 c unsifted all purpose flour

If using nuts, before the flour is uniformly colored stir in gently:

1 c pecans

Bake in a greased pan (for size see above) about 25 minutes. Cut when cool as interiors are still moist when fresh from the oven.








This page is copyright 2006, Laura Giletti
Last revised: May 2006