- DISGUSTINGLY RICH BROWNIES -
I got this particular recipe from Kid Cooking- A very Slightly Messy Manual (Kidz Klutz Press). It's a doozy. I've had people tell me they'd go into a diabetic coma for just one more. They're good. They're EASY.
Provided by GondolaQueen
Categories Canadian
Time 10m
Yield 15 1 in brownies
Number Of Ingredients 12
Steps:
- Preheat over to 350°F
- First, mix cocoa and sugar together and pour the melted butter inches Mix well.
- Add the eggs and vanilla, again mix thoroughly. I add the salt now to avoid the trouble of sifting. :).
- Stir in the flour until just combined.
- Bake in a greased 8 or 9 inch pan until the brownies pull away from the sides. Depending on how "high" your batter was, it can take anywhere from 20 min to 45. The insides should still be a bit moist, which makes the brownies taste "fudgy". When I make a double batch, I use the same size pan and cook lower and slower so I get higher, thicker brownies.
- Wait until they cool completely before icing (if you bother, it's still good without), or cutting.
Nutrition Facts : Calories 391.8, Fat 17.8, SaturatedFat 10.7, Cholesterol 92.1, Sodium 198.5, Carbohydrate 58.2, Fiber 2.2, Sugar 46.5, Protein 4.3
MORE THAN DISGUSTINGLY RICH BROWNIES
Steps:
- Preheat oven to 350° F. Butter a large pan. Mix sugar and cocoa in a large bowl. Add melted margarine. Keep the mixer running as you add the remainder of the ingredients. Add the eggs and vanilla. Add flour and salt together. When they are completely mixed in, add one package of chocolate chips.
- Spread mixture evenly in large buttered pan. (I usually have a small pan extra. Will fit in 3 8x8 pans.)
- Bake for 40 to 50 minutes. You don't want it to be too dry. Sprinkle the remaining chocolate chips over the brownies. Spread them after they melt. Let cool. Spread on frosting.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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