Brownies

Name: Brownies
Yield: Makes 36 brownies
Cuisine: United States
Ingredients: 1¼ cups all purpose flour, unbleached if possible; 1 cup plus 2 tablespoons margarine, butter, or a combination; 2 cups powdered sugar; 2 cups white sugar; 4 ounces unsweetened baking chocolate or Oban wafers (chocolate discs); 4 eggs, beaten until frothy; 1 teaspoon salt, preferably sea salt; 4 ounces margarine or butter; ½ teaspoons vanilla extract; 4 ounces unsweetened baking chocolate or Oban wafers; 1 cup chopped walnuts or pecans; Chocolate Frosting; Boiling water (½ cup on hand, but not all to be used); 1 teaspoon vanilla extract; 1 teaspoon baking powder

Preparation info

Makes
36
brownies

Difficulty
Easy

Appears in

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

About

A brownie should be what it sounds like—pure chocolate. Let the other products coin their own titles and leave brownies to continue to please as neither fudge nor moist chocolate cakes can do. If you can handle it, have a glass of ice cold milk as an accompaniment.

Ingredients

1¼ cups all purpose flour, unbleached if possible
2 cups white sugar
1

Americas
United States
Dessert
Snack
Baking
Vegetarian

Method

Mixing the Batter

Combine all the dry ingredients in a bowl. Add the egg and stir slightly. Melt the margarine or butter in a saucepan large enough to hold the chocolate as well. When the shortening is melted, turn off the heat and immediately add the chocolate. Remove the pan from the heat and stir until the chocolate and shortening are completely liquid. Add the vanilla and then add