[Sca-cooks] OOP browiney recipey

Sharon Palmer ranvaig at columbus.rr.com
Tue Oct 6 08:44:38 PDT 2009

>Needed a good to die for not to forget brownies recipe, chocolaty 
>chewy not cocoa crumbly.
I use the recipe from Joy of Cooking, but usually use cocoa.  If you 
want them to die for use the best chocolate you can find.   Take them 
out when the middle is set.  An inserted knife will come out with 
moist crumbs.  If it comes out dry, they are overdone.  If it comes 
out with batter, they need to be cooked a little more.

Brownies from Joy
1/2 c butter - 1 stick
3/4 c cocoa - or 4 oz chocolate
4 eggs
2 c sugar
1 or 2 tsp vanilla
1 c flour
1 c chopped nuts (optional)
bake in 9 x 9 pan at 350 for 25 min
Sprinkle1 c. chopped chocolate or chocolate chips over the top when 
they come out and spread with a knife when it is melted.

Or if you need lots of brownies

8 c sugar - most of a 4 lb bag
3 c or 8 oz Cocoa - a whole can - or 16 oz chocolate
1 lb butter, softened
16 eggs
2 or 3 T vanilla
4 c flour

Preheat oven to 350.
In med bowl, mix the cocoa and half the sugar, work out any lumps.
In a large bowl, cream the butter and the rest of the sugar.
Beat in the eggs and vanilla, mix well.
Gradually mix the cocoa mix into the batter, and beat until smooth.
Fold in the flour, don't mix too much, a few streaks of flour are ok.
Spray a 18x13x1 inch pan with cooking spray and pour in the batter.
Bake for 30-35 min or until done.
This makes 80 or so brownies, depending on how big you cut them.

For something different try Hot Fudge Brownies, this is nearly the 
same recipe as I made when I was 10, from the Betty Crocker Cookbook 
for Boys and Girls.  Back then it said to serve with milk or cream, 
the modern recipe says whipped cream or ice cream, its good either 

Or get this book


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