THREE ounce chocolate bar – dark chocolate, at least 60%
cacao
THREE-fourths cup butter
THREE-fourths cup unsweetened cocoa powder mixed with
THREE-fourths cup white sugar
THREE-fourths cup brown sugar
THREE-fourths cup chopped pecans or walnuts or hazelnuts
THREE-fourths cup flour
THREE eggs
Directions:
1. Put the chocolate bar inside a gallon zipper lock plastic
bag and break it into small pieces.
2. Soften butter and mix with cocoa sugar mixture, add brown
sugar and eggs.
3. Add flour, chocolate pieces and nuts. Mix thoroughly, but
do not over stir.
4. Pour batter into an 9 x 9 glass baking dish; grease and flour the bottom for easier removal. If you don't want white bottomed brownies, mix some cocoa powder with the flour.
4. Pour batter into an 9 x 9 glass baking dish; grease and flour the bottom for easier removal. If you don't want white bottomed brownies, mix some cocoa powder with the flour.
4. Bake at 325 degrees for 35 minutes or until center is slightly
firm. It does not have to be springy like cake because these are fairly dense
brownies.
These brownies are so moist and delicious that frosting is
not strictly necessary.
For a no wheat option, use an alternate flour of your choice. I use old fashioned rolled oats that I grind in a coffee grinder.
Here are three other optional ingredients:
THREE-fourths teaspoon salt
THREE teaspoons spiced rum
THREE teaspoons vanilla
The secret of change is to focus all of your energy, not on the fighting the old, but on building the new. Socrates
For a no wheat option, use an alternate flour of your choice. I use old fashioned rolled oats that I grind in a coffee grinder.
Here are three other optional ingredients:
THREE-fourths teaspoon salt
THREE teaspoons spiced rum
THREE teaspoons vanilla
The secret of change is to focus all of your energy, not on the fighting the old, but on building the new. Socrates
