Email to mhudgins@q.com      

12/08/2011 National Chocolate Brownie Day Very Chocolate Brownie

Source of Recipe

Taste Of Home


Recipe Introduction

Getting stressed thinking about all the holiday presents you need to buy and all of the things you have left to do? Take some time to relax and enjoy a rich, fudge brownie. You'll be amazed at how one brownie does wonders to solve your winter doldrums!It is obvious that brownies got their name from their dark brown color, but where did they first originate? Many sources say that brownies were born in New England during the early twentieth century, but there are different versions to the story.One story says that a Boston chef mistakenly added melted chocolate to a batch of biscuits, thus creating the first brownies. Another version of the story is that a housewife in Bangor, Maine was making a chocolate cake but forgot to add baking powder. The cake did not rise properly, and instead of throwing it out, she served it in flat pieces.My Punch Bowl

List of Ingredients

HOME COOKIN’ 12/08/2011 National Chocolate Brownie Day Very Chocolate Brownie


Very Chocolate Brownie


• 4 ounces unsweetened chocolate, chopped
• 3/4 cup butter
• 2 cups sugar
• 3 eggs
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 1 cup all-purpose flour
• 1 cup coarsely chopped walnuts
•
TOPPING:
• 1 cup (6 ounces) semisweet chocolate chips
• 1/4 cup water
• 2 tablespoons butter
• 1 cup heavy whipping cream, whipped



Recipe


• In a microwave or double boiler, melt chocolate and butter; cool for 10 minutes. Add sugar; mix well. Stir in eggs and vanilla. Add flour; mix well. Stir in the walnuts.

• Line a 13-in. x 9-in. baking pan with foil and grease the foil. Pour batter into pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool completely.

• For topping, melt chocolate chips, water and butter in a microwave or double boiler; stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Store leftovers in the refrigerator. Yield: 3 dozen.