These are very rich, flavorful brownies that should be cut into small squares. In that way, when you're feeling the need to eat a second brownie, it isn't as bad because two of the small pieces would equal a normal size brownie.
Ingredients
1/4 cup margarine or butter (we used dairy-free)
1 package (6 ounces) semisweet chocolate chips (we used milk chocolate chips)
3/4 cup sugar
2/3 cup flour
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup chopped nuts (we didn't include nuts)
1/2 cup of semisweet chocolate chips
Directions
Heat the oven to 350 degrees. Grease the bottom only of a square pan, 8x8x2 inches, with shortening. Heat margarine and 6 ounches chocolate chips in a 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat.
Stir in remaining ingredients excepts nuts and 1/2 cup chocolate chips real hard with a wooden spoon until smooth.
Stir in nuts and chocolate chips. Spread in pan with a rubber scraper.
Bake until the center is set, about 30 minutes. Let brownies cool completely, then cut into 1 3/4 x 1 1/2 inch brownies. Store brownies tighly covered. Makes 20 brownies.
5 comments:
... thereby tricking your brain into believing you have had two brownies and preventing you from over-eating them? LOL Yumm!
That trick would NOT work for me. This is a dangerous, dangerous recipe. ;)
I'm really enjoying this cooking series... very fun!
I'm a sucker for brownies, and the trick would never work for me. I have a hard time stopping once I've started...I think I have all the ingredients on hand....
MMmmmm. My kind of "F!" I'm drooling. =)
I love to send my 11 year old into the kitchen to make brownies. She grumbles when I ask her to help cook supper or something but if I ask her to make brownies or cookies she's all over that. =p
Here from the ABC's of Homeschooling!
Yum, Yummy!
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