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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 50 |
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This is a spin-off of blonde brownies, with a few additions. I created it in 2004 for the Bush-Kerry debates, because heavy infusions of chocolate were the only thing that could get us through. Maybe Brown is Beautiful bars? Read more ? Ingredients:
1 pound (that’s right, one pound) brown sugar |
2/3 cup butter, melted (must be butter, no marg.) |
3 eggs |
1 teaspoon vanilla |
1/3-1/2 cup good-quality unsweetened cocoa |
2 1/4 cups flour |
2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup chocolate chips (bits of chopped chocolate, whatever you prefer) |
1 cup broken nuts (i prefer them broken into pieces by hand—the flavor is better. walnuts or pecans are good.) |
Directions:
1. Preheat oven to 350 ° (230 ° C). Find a baking pan with sides, 9”x13”.
2. Mix butter into the sugar until the mixture is smooth and light.
3. Add vanilla, then eggs, one at a time, mixing until the mixture is smooth each time. It should be light and smooth and a touch stiff.
4. Add the dry ingredients (you don’t have to sift them or anything) and continue mixing, again until smooth.
5. Stir in the additional chocolate and the nuts.
6. Spread the batter in the pan and bake for 20-25 minutes, until a toothpick comes out oily with very moist crumbs.
7. Do not over-bake—fudgy is better than dry.
8. Let rest 10 minutes, turn out of the pan, and cut into small squares.
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