Saturday, January 12, 2008

Fannie Farmer Brownies

"Everyone seems to have an idea about how to bake brownies — at 300°, 325°, 350° or even 425°. All are good. The thing to avoid is overbaking — brownies should be moist and chewy." from The Fannie Farmer Cookbook Eleventh Edition

Butter a shallow pan 9 by 9 inches. Line the bottom with wax paper cut to fit. Butter the paper. Set the oven at 325°.

Put in a double boiler top or a saucepan large enough to use as the mixing bowl

2 oz unsweetened chocolate
1/4 cup butter or margarine

Stir over hot water or low heat until melted. Remove from the heat. Stir in

1 cup sugar
2 eggs, unbeaten
1/8 teaspoon salt
1/2 cup pastry or all-purpose flour
1/2 cup walnut meats, cut in pieces
1 teaspoon vanilla

Spread in the pan.

Bake until dry on top and almost firm to the touch (30 to 35 minutes). Turn upside down on a cake cooler. Cool. Peel off the paper. Cut in squares. Makes 16.



Sultana Sticks: Add 1/4 cup raisins to the mixture. Cut in fingers.

Chocolate Orange Squares. Add 1/2 cup slivered orange peel (candied or fresh) to the mixture.

Harvard Brownies. Especially rich and chewy. Use only one eg. Bake in a pan 8 by 8 inches at 300° about 35 minutes.

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