Wednesday, September 13, 2006

brownies cockaigne

Here, for Ms. J, is my favorite from-scratch brownies recipe, which I found on the web but now have learned comes from The Joy of Cooking. For extra flair, pour half the batter in the pan, freeze until hard, spread a layer of all fruit raspberry jam, add the rest of the batter, and bake as indicated. Also, thanks to Nuthatch for the Golden Squares recipe. Delish. (Only three ingredients, Ms. J; near impossible to mess up!)

Brownies Cockaigne

1/2 cup butter
4 oz. bittersweet chocolate
4 eggs at room temperature
1/2 teaspoon salt
2 cups sugar
1 teaspoon vanilla
1 cup all purpose flour, sifted
1 cup pecan meats (optional)

Preheat oven to 350 Fahrenheit

1. Melt the butter and chocolate in a double boiler. Remove from
2. Cool this mixture. If you don't, your brownies will be heavy and
3. Beat eggs and salt until light in color and foamy in texture.
4. Add sugar and vanilla gradually and continute beating until well
5. With a few swift strokes, combine the cooled chocolate mixture into the
eggs and sugar. Even if you normally use an electric mixer, do this
6. Before the mixture becomes uniformly colored, fold in the flour.
7. And before the flour is uniformly colored, stir in the pecans
8. Bake in a 9x13 inch pan for about 25 minutes.


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