Sarabeth's brownies

1 servings

Ingredients

Quantity Ingredient
The key to great chewy, moist bownies is not to overbake, hence the
16 eaches Ozs Semisweet Chocolate, Coarsely Chopped (16 Squares)
¾ cup Water
¾ cup Unsalted Butter, Cut Up
1 cup Sugar
330  5 G 20 G 38 G 72 MG 148 MG From The Ladies Home
Odd baking time in this recipe.
6 larges Eggs
1 tablespoon Vanilla Extract
1¾ cup Unbleached All Purpose Flour
1 teaspoon Salt
¾ teaspoon Baking Soda
2⅔ cup Chocolate Chips (1 Pound)

Directions

YIELD: ABOUT 24 BROWNIES

Preheat the oven to 325 Degrees F and grease one 15½ X 10 ½-inch Jelly Roll Pan. Combine the chopped chocolate, water and butter in a large double boiler. Heat over simmering water, stirring frequently, until melted. Transfer to a mixer bowl and stir in the sugar; beat until cool, 15 to 20 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Combine the flour salt and baking soda in a medium bowl. Add to the chocolate mixture, blending well. Fold in the chocolate chips. Pour the batter into the prepared jelly-roll pan and smooth the surface with a spatula. Bake 33 to 37 minutes, until a toothpick inserted 2 inches from the edge comes out clean. Cool on a wire rack, in the jelly-roll pan, for at least 4 hours. Cut into 2 ½-inch squares. CAL PRO FAT CARB CHOL SODIUM

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++- Journal April 1991

Submitted By RICH HARPER On 02-17-95

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