Serves: 16
1. Heat oven to 350°. Grease bottom and sides of square pan, 9 X 9 X 2 inches, with shortening.
2. Melt butter and chocolate in 1-quart saucepan over low heat, stirring constantly. Cool 5 minutes.
3. Beat sugar, vanilla and eggs in medium bowl with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occasionally. Stir in walnuts. Spread in pan.
4. Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack, about 2 hours. Frost with Chocolate Buttercream Frosting. For brownies, cut into 4 rows by 4 rows.
*Spreads with at least 65% vegetable oil can be used.
**Do not use self-rising flour.
NUTRITION FACTS: 1 Brownie Calories 300 (Calories from Fat 160) Fat 18g (Saturated 5g) Cholesterol 40mg Sodium 115mg Carbohydrate 32g (Dietary Fiber 2g) Protein 4g % DAILY VALUE: Vitamin A 12% Vitamin C 0% Calcium 2% Iron 6% DIET EXCHANGES: Not Recommended
Chocolate Brownie Pie: Grease bottom and side of pie plate, 10 X 1 1/2 inches, with shortening. Spread batter in pie plate. Bake 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Cut into wedges. Omit frosting. Serve with ice cream and Hot Fudge Sauce if desired. 12 servings.
Chocolate-Peanut Butter Brownies: Substitute 1/3 cup crunchy peanut butter for 1/3 cup of the butter. Omit walnuts. Before baking, arrange 16 one-inch chocolate-covered peanut butter cup candies, unwrapped, over top. Press into batter so tops of cups are even with top of batter.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Brownies recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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