Brownies #2 Recipe
Yield: 20 browniesRecipe by luhu.jp
Ingredients:
2 ounce: Unsweetened baking chocolate,
2 large: Eggs,
1/2 cup: Butter/margarine, softened
2/3 cup: All-purpose flour,
3/4 cup: Sugar,
1/2 cup: Pecans, chopped
1/4 cup: Corn syrup,
Directions:
Preheat oven to 350oF. Butter an 8" square cake pan and set aside.
Melt chocolate and butter or margarine in top of a double boiler over
low heat. Stir until smooth. Remove from heat. In medium bowl, cream
melted chocolate with sugar and corn syrup, about 3 minutes. Beat in
eggs one at a time. Fold in flour and pecans, just until blended.
Pour into prepared pan. Bake 20-25 minutes; brownies will pull away
from sides of pan. Cool in pan before cutting.
Source: Marian Hoffman, Whitmans Chocolate Cookbook. Typed by Linda
Howard.
From: Linda Howard Date: 09-21-94
Source from luhu.jp
Melt chocolate and butter or margarine in top of a double boiler over
low heat. Stir until smooth. Remove from heat. In medium bowl, cream
melted chocolate with sugar and corn syrup, about 3 minutes. Beat in
eggs one at a time. Fold in flour and pecans, just until blended.
Pour into prepared pan. Bake 20-25 minutes; brownies will pull away
from sides of pan. Cool in pan before cutting.
Source: Marian Hoffman, Whitmans Chocolate Cookbook. Typed by Linda
Howard.
From: Linda Howard Date: 09-21-94
Source from luhu.jp