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Klipstein-Porterfield Comfort Brownies Rose-Marie Klipstein, Kitty Porterfield 4 oz. unsweetened chocolate 1 cup butter 2 cups sugar 3 eggs 1 tsp. vanilla ¼ tsp. salt 1 cup flour Preheat oven to 350o. Butter 8x8-inch pan and dust with flour. In double boiler melt unsweetened chocolate and butter (or microwave on defrost for 8 minutes). Add 2 cups sugar and cool. Beat 3 eggs and stir into chocolate mix. Add vanilla and salt. Stir in flour until absorbed. Don't overmix. Pour into pan and bake for 40 to 45 minutes, until edges are just baked. Don't overbake. Cool and enjoy! |
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Ghiradelli Award Winning Brownies Sweet Ground Chocolate and Cocoa can Yield: 16 to 20 brownies 2 eggs ¼ cup sugar 1 tsp. pure vanilla extract ½ cup butter, melted ¾ cup Ghirardelli Sweet Ground Chocolate and Cocoa ⅔ cup unsifted flour ¼ tsp. baking powder ¼ tsp. salt ½ cup walnuts, chopped 1 cup 60% Cocoa Bittersweet Chocolate Chips (optional) Preheat oven to 350o. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Sweet Ground Chocolate with flour, baking powder, and salt. Stir into egg mixture; add nuts. Stir in chips. Spread into a greased 8-inch or 9-inch square pan. Bake 20 - 30 minutes. For extra chewy brownies, use 8-inch pan and less baking time. For cake-like brownies, use 9-inch pan and longer baking time. Cut into squares. |
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