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Enid’s Brownies




Source of Recipe


Posted by Wanderer. Source: Sheila Lukins, Parade Magazine July 30, 1995.


Recipe Introduction


“My friend Enid Fischer gave me her mother’s recipe for these fudgy brownies. They are the best I ever had. Serve with watermelon for the perfect dessert after a clambake.”


List of Ingredients




6 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter
6 eggs
2-1/2 cups granulated sugar
2 teaspoons pure vanilla extract
1-3/4 cups all-purpose flour, sifted
1/2 teaspoon salt
2 cups chopped walnuts (optional)

Recipe



1. Preheat oven to 325F. Butter a 10x15-inch baking sheet (jellyroll pan). Dust with flour and shake out the excess.
2. Melt the chocolate and 1 cup butter in a small saucepan over very low heat, or in the top of a double boiler. Set aside to cool slightly.
3. Beat the eggs, sugar and vanilla in a bowl with an electric mixer until thick and fluffy.
4. Stir chocolate into the eggs. Add 1-3/4 cups flour and the alt; mix until just combined; don’t overmix. Stir in chopped walnuts, if desired. Bake in center of oven 25-30 minutes or until the center of brownies is just set. Allow to cool completely before cutting in squares about 2x2 inches. (They’re easier to cut if made a day before eating.)

Per brownie (without nuts): 212 calories, 13g fat, 45mg cholesterol.

Yield: 35 brownies