fudge brownies
 
recipe by :bruce weinstein 
serving size : 16 preparation time :0:00 
categories : brownies 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
8 Tbsp  unsalted butter -- at room temperature
9 oz.  bittersweet chocolate -- or semisweet chocolate,
  chopped, or semisweet chocolate chips
2 oz.  unsweetened chocolate -- chopped
2 large  eggs -- at room temperature
1 large  egg yolk -- at room temperature
1 cup  sugar
2 tsp  vanilla extract
2/3 cup  all-purpose flour
1/2 tsp  salt
 
position rack in lower third of the oven. preheat oven to 350f. butte 
and flour 8" square baking pan; set it aside. 
place butter and both kinds of chocolate in top of a double boiler set 
over simmering water. if you don't have a double boiler, place butter 
and both kinds of chocolate in heat-safe bowl that fits snugly over a 
small pot of simmering water. stir constantly until half the butter and 
chocolate mixture is melted. remove the top of the double boiler or the 
bowl from the pot -- then continue stirring, away from the heat, until 
the butter and chocolate are completely melted. allow to cool for 10 
minutes. 
 
in large bowl, beat eggs, egg yolk, and sugar with a whisk or with an 
electric mixer at medium speed. continue beating until the mixture is 
thick and pale yellow, about 5 minutes by hand or 4 minutes with a 
mixer. beat in the vanilla and the chocolate mixture until smooth and 
uniform. 
with a wooden spoon or a rubber spatula, stir in the flour and salt, 
just until incorporated. don't beat. pour batter into the prepared pan 
and spread gently to the corners. bake for 30 minutes. the middle of 
the cake will be soft; the brownies will set up as they cool. 
set pan on a wire rack and cool for at least 2 hours. cut brownies into 
16 pieces while they're still in the pan. serve immediately, or cover 
with plastic wrap for storage at room temperature. they will stay fresh 
for up to 5 days. the brownies can also be tightly wrapped in wax 
paper, sealed in a freezer-safe bag and frozen for up to 3 minutes; all 
them to thaw at room temperature before serving. 
 
- - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 233 calories; 17g fat (60.4% 
calories from fat); 3g protein; 22g carbohydrate; 3g dietary fiber; 52mg 
cholesterol; 78mg sodium. exchanges: 1/2 grain(starch); 0 lean meat; 3 
1/2 fat; 1 other carbohydrates. 
 
 
 
 
 
 
* exported from mastercook * 
 
 
(ID: 76531) Mirror: rec.food.recipes: Fri, Jul 9, 2004


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