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Fudge Brownies

Source: Casual Cuisines of the World - Diner
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Rating: 4.5   Reviews: 6 See Reviews
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Active Time:  15 Minutes
Total Time:  55 Minutes
  Makes 24 brownies
The difference between a plain brownie and a fudge brownie is that, in the latter, the center stays moist and chewy. These bars are perfect for picnics because, wrapped airtight, they will remain fresh all day. If you like orange flavor with your chocolate, substitute an equal amount of orange liqueur for the vanilla.
RECIPE INGREDIENTS
3/4 cup unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
4 eggs
2 cups granulated sugar
1 teaspoon vanilla extract (essence)
1 cup all-purpose (plain) flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped almonds
1 tablespoon confectioners' (icing) sugar
Fudge Brownies Recipe at Cooking.com
DIRECTIONS
Butter a 9-by-13-inch baking pan. Preheat an oven to 350 degrees F.


In the top pan of a double boiler or a heatproof bowl set over (not touching) simmering water in a pan, combine the butter and chocolate and stir until melted and smooth. Remove from the heat and let cool.


In a bowl, using an electric mixer set on medium speed, beat together the eggs and granulated sugar until the mixture is thick, pale yellow and holds a trail for 3 or 4 seconds when the beaters are lifted from the batter, 3-4 minutes.


Stir in the vanilla and the cooled butter-chocolate mixture until no streaks remain; do not overmix. Using a rubber spatula, fold in the flour, baking powder and salt until just blended. Fold in the almonds.


Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out with some wet crumbs attached, 25-30 minutes.


Transfer to a rack and let cool in the pan. Cut into 2-inch squares. Just before serving, using a fine-mesh sieve or sifter, dust lightly with the confectioners’ sugar.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 24 brownies
Calories: 205
Fat. Total: 12g
Fiber: 1g
Carbohydrates, Total: 23g
Sodium: 66mg
% Cal. from Fat: 53%
Cholesterol: 51mg
Protein: 3g
Spotlight Recipe Review See all 6 reviews »

Rating: 5
by: Stephanie Reviewed: 05/09/2012
Yummi but not too easy!
I just made them. I used powdered cocoa instead of the usweeted chocolate. I had to leave them a 10 minutes longer than the time suggested. It was worth the effort!
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