Rembert Family Favorite Recipes |
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Classic Brownies
This recipe works best if mixed by hand instead of using an electric mixer
2 or 3 ounces Ghirardelli unsweetened chocolate 1/3 cup butter ¾ cup unsifted all-purpose flour ¼ tsp salt ½ tsp baking powder 2 eggs 1 cup sugar 1 tsp vanilla ½ cup chopped nuts (optional)
Preheat oven to 325 deg.
Toast nuts in oven 5 – 8 minutes. Set aside.
Whisk flour with baking powder & salt. Set aside.
Melt chocolate and butter. Gradually whisk in sugar. Add eggs, one at a time, whisking after each addition. Whisk in vanilla. Add flour mixture in 3 additions, folding with rubber spatula until batter is completely smooth.
Spread in greased 8 or 9 inch square pan. Sprinkle nuts on top.
Bake at 325 deg. for 25-30 minutes, until toothpick comes out with a few moist crumbs attached. Don’t wait until it comes out clean.
Cool in pan on a wire rack about 2 hours. Cut into squares.
From Nana’s Kitchen
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