Ingredients:
2/3 c Unsalted butter
2 oz Unsweetened chocolate cut into small pieces
2 oz Semisweet chocolate cut into small pieces
1 c Granulated sugar
3/4 c Light brown sugar, packed
3 Jumbo eggs
1 1/2 c Sifted all-purpose flour
1/2 ts Salt
2 ts Vanilla
1 1/2 c Coarsely chopped walnuts OR pecans
Directions:
Preheat the oven to 375 degrees F. Melt the butter with the four squares of chocolate in a large saucepan over low heat, stirring often. Remove the pan from the heat and mix in the granulated and brown sugars, eggs (one at a time), flour, salt, vanilla and nuts. Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan, pushing it well into the corners and smoothing the top. Bake the brownies uncovered for 35 to 40 minutes, or until the brownies feel fairly firm and begin to pull away from the sides of the pan. Cool the brownies in the upright pan on a wire rack for at least 30 minutes. Cut them into large squares.
Filed under Brownies by on Mar 16th, 2010. Comment. 
Ingredients:
4 oz Unsweetened chocolate
10 tb Unsalted butter
1 1/2 c Sugar (castor)
3 Extra large eggs
1 1/4 ts Pure vanilla extract
1 c Unbleached flour
2 ts Hot ground red chile
Generous pinch of salt
1 c Caramelized Pecans
Directions:
Preheat oven to 350. Generously butter and lightly flour 9×13 in. baking pan. Melt chocolate and butter in a heavy-bottomed pan over low heat. Stir well and let cool a few minutes. Beat mixture w/ a wooden spoon until blended. Stir in sugar and mix well. Beat eggs and vanilla into the batter until well blended. Stir in flour, ground chile, and salt until just mixed. Stir in pecans and pour batter into pan, spread evenly. Bake for 25-30 minutes.
Chocolate Chile Pecan Brownies
4 oz Unsweetened chocolate
10 tb Unsalted butter
1 1/2 c Sugar (castor)
3 Extra large eggs
1 1/4 ts Pure vanilla extract
1 c Unbleached flour
2 ts Hot ground red chile
Generous pinch of salt
1 c Caramelized Pecans
Preheat oven to 350. Generously butter and lightly flour 9×13 in. baking pan. Melt chocolate and butter in a heavy-bottomed pan over low heat. Stir well and let cool a few minutes. Beat mixture w/ a wooden spoon until blended. Stir in sugar and mix well. Beat eggs and vanilla into the batter until well blended. Stir in flour, ground chile, and salt until just mixed. Stir in pecans and pour batter into pan, spread evenly. Bake for 25-30 minutes.
2 c Flour
1 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1 c Chopped nuts
2/3 c Butter or margarine
2 c Packed brown sugar
2 Eggs, slightly beaten
2 ts Vanilla
6 oz Semi-sweet chocolate chips (1 package)
Sift together flour, baking powder, soda and salt. Add nuts; mix well and set aside. Melt butter in saucepan; remove from heat. (If margarine is used, add 2 tablespoons hot water.) Add brown sugar; beat well. Let cool. Add eggs and vanilla; Blend well. Add flour mixture, a small amount at a time, mixing well after each addition. Spread in greased 9×12-inch baking pan. Bake at 350 degrees for 20 to 25 minutes. Do not over bake. Cool in pan and cut in squares.
Filed under Brownies by on Feb 28th, 2010. Comment.
A great brownie recipe using Hazelnuts
1/2 cup Hazelnuts
1 cup Unsalted butter
2 cup Sugar
4 Eggs; beaten to blend
1/2 cup Cocoa powder; unsweetened
1 tbsp Vanilla
1/3 cup All purpose flour
1/2 tsp Salt
7 oz Semisweet chocolate; coarsely chopped
Preheat oven to 350 degrees F.
Toast hazelnuts, husk and coarsely chop; set aside.
Lightly butter 9×13″ baking pan.
Melt 1 cup butter in heavy large saucepan over low heat.
Remove from heat and whisk in sugar, eggs, cocoa and vanilla.
Stir in flour and salt. Add chopped chocolate and nuts.
Spread batter in prepared pan.
Bake until tester inserted in center comes out barely moist but not wet, 25 to 30 minutes. Cool in pan on rack.
Can be prepared 1 day ahead. Wrap tightly.
Cut into 1 1/2-inch squares.
Filed under Uncategorized by on Jan 24th, 2010. Comment.
Brownies made with Whole Wheat Flour
1 pk (12-oz) chocolate chips
3/4 cup Unsalted butter or margarine
4 Eggs
3/4 cup Sugar
1 tsp Vanilla
3/4 cup Whole wheat flour
Heat oven to 350 degrees.
Melt chocolate and butter together in microwave or over medium heat.
Stir and let cool slightly.
Beat eggs by hand in large bowl; add sugar and vanilla; continue to beat until smooth, 2-3 minutes.
Add chocolate mixture and flour; stir well.
Pour into greased 9″ x 13″ pan. Bake for 20-25 minutes.
Cool; cut into squares.
Yield 56 brownies.
Filed under Brownies by on Jan 21st, 2010. Comment.
