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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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Gourmet Brownies
3 squares (3 oz.) unsweetened chocolate
1/2 cup shortening
3 eggs
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup flour
1 1/2 cups chopped walnuts
1/3 cup raspberry preserves
Velvet Chocolate Glaze
1 square (1 oz.) unsweetened chocolate
2 tablespoons butter
2 tablespoons light corn syrup
2 cups powdered sugar
1 tablespoon milk
2 teaspoons vanilla
Brownies
Melt 3 squares chocolate with shortening over warm water; cool slightly. Blend
together eggs, sugar, vanilla and salt; stir in chocolate mixture, then flour.
Fold in walnuts. Turn into well-greased 8-inch square pan. Bake at 325° for
about 40 minutes. Spoon preserves over hot brownies; spread carefully. Let cool.
Spread Velvet Chocolate Glaze over brownies.
Glaze:
Melt 1 square chocolate. Blend in butter and light corn syrup. Stir in powdered
sugar, milk and vanilla; mix well. Bedford Inn Victorian Bed &
Breakfast, Cape May, NJ |
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