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Artpark Brownies

5.0(6)

This is an adopted recipe that I haven't yet tried. The original chef comments: "From Tender at the Bone by Ruth Reichl. The better the chocolate you use, the better the brownie you get….Please make sure that your oven temperature is accurate!"

by Ms B.·published 2005-04-01

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Dessert

Servings

12 serving(s)

Total time

prep 20 min

Calories / serving

343 kcal

Ingredients (7)

serves

2/3 cup butterbutter
5 ounces unsweetened chocolate (get the good stuff)
2 teaspoons vanillavanilla
4 eggsegg
1/2 teaspoon saltsalt
2 cups sugarsugar
1 cup flour, siftedflour

Instructions (12 steps)

01Preheat oven to 400 degrees.
02Butter and flour a 9-inch square baking pan.
03Melt butter and chocolate in a double boiler over boiling water.
04Remove from heat and add vanilla.
05Beat eggs and salt in a mixer, add sugar at high speed and beat for 10 minutes until mixture looks white.
06Add chocolate/butter mixture to the eggs just until blended.
07

Add flour and mix just until it is combined and you don’t see any white streaks.

08Pour in prepared pan and put in oven.

09Immediately reduce heat to 350 degrees and bake for 40 minutes.

10Prick with a toothpick to test for "doneness" it should NOT be quite clean when you pull the tooth pick out.

11Be careful to not over bake – the brownies are fudge-like, not cake-like.

12Important: cool completely before cutting.

Nutrition (per serving)

Calories: 343 kcal
Protein: 5 g
Fat: 18 g
Saturated fat: 11 g
Carbs: 45 g
Fiber: 2 g
Sugar: 34 g
Sodium: 196 mg
Cholesterol: 98 mg

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