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Brownie Success Tips Use the size pan specified in the recipe. To check the width
of a pan, measure across the top from inside edge to inside edge.
Cut the baked brownie recipe into bars, squares or other shapes when completely cool
unless the recipe specifies differently. This helps prevent the bars from
crumbling. Store bar cookies or brownies in a tightly covered
container, or leave them in the pan and cover tightly with aluminum foil.
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Bake Sale Brownies 1 cup Butter or
butter Crisco at -- room temperature
2 cups Sugar
1 cup Light brown sugar -- firm pack
2/3 cup Dark corn syrup
6 large Eggs
6 ounces Unsweetened chocolate -=OR=-
1 1/8 cups Cocoa + 6 T oil
2 cups Flour -- fork stirred
2 cups Walnuts or pecans, coarse chopped
1/2 teaspoon Almond extract
Butter the bottom and sides of two 8x8" square pans. (Do not use one 9x13" pan,
batter is so rich the center won't cook as well). In a large mixer bowl, stir
together until blended: butter, both sugars, and syrup. Stir in eggs, one at
time until blended.
In a small saucepan, over very low heat, melt the chocolate, and then stir into
sugar mixture until well blended. Add almond extract and flour and stir until
well blended. Add the nuts (I add chocolate chips sometimes, too) and stir until
evenly distributed. Turn into prepared pans, spread evenly. Bake at 350ºF till
toothpick comes out clean - about 40 minutes. Place on wire rack to cool.
Refrigerate uncovered till cool and cut into bars. These freeze well and can be
eaten right out of the freezer without defrosting. |
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