Classic Brownies
3/4 c. butter or margarine
4 oz. unsweetened chocolate
4 oz. semisweet chocolate
2 c. sugar
1 tbsp vanilla extract
5 large eggs, lightly beaten
1-1/4 c. all-purpose flour
1/2 tsp salt
Preheat oven to dg350. Greast 13- by 9-inch metal baking pan.
In 3-quart saucepan heat butter and chocolates over medium-low heat
until melted, stirring frequently. Remove saucepan from heat. Stir in
sugar and vanilla. Add eggs, stir until well-mixed. Stir flour and
salt into chocolate mixture just until blended. Spread batter in pan.
Bake 25-30 minutes or until tests almost clean 2-inches from edge.
Cool in pan on wire rack.
When cool cut into 24 pieces.
Yield 24--205 calories.
Variations: Brownie chop up to 1 cup peanut butter cups and add to
batter. Sprinkle with M and M's or miniature chocolate covered mints.
Can add a half teaspoon of ground cinnamon to the batter. Add a cup
tart cherries or a cup of nuts or 2 tablespoons liquour, or 1/8 to 1/4
teaspoon of extract.
Happy experimenting in the kitchen!
Sherri
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