Jun 2nd, 2005
I'm halfway to my first cookbook challenge reward! I told myself I could buy a new cookbook once I got through 20 cookbooks, and this brownie recipe brings me up to 10. We'll just ignore the fact that in the two months it's taken me to get through those ten I've purchased another four, putting my ultimate goal of cooking one new recipe from each cookbook I own even further out of reach. But hey, those were thrift store cookbooks, they don't count.
The fact that two out of the 14 recipes posted so far are brownie recipes, can be explained by the fact that Jay likes to bake. He especially likes to bake chocolate themed items, and he likes springing baking requests on me at random times so we have to work with whatever ingredients are at hand. I had four eggs and some unsweetened chocolate, so this brownie recipe fit the bill. To substitute for the chocolate chips I chopped up the remains of a milk chocolate bar that Jim had stashed away and supplemented it with a few chopped up squares of white baking chocolate. The white chocolate was kind of an interesting addition, as it didn't really melt like the dark chocolate did, it got almost crunchy, kind of like a really sweet nut.
I didn't bother posting the earlier brownie recipe from The Best Recipe cookbook, as it was just okay. This one is much better, chewey and chocolatey and decadent. So take that you Best Recipe geeks. I don't know who Paige is, but she kicks your ass in the brownie department.
Paige's BrowniesClaims to make 36 but who cuts them that small?1 cup butter
4 ounces unsweetened chocolate
2 cups sugar
2 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts [I left these out]
1/2 cup chocolate chips
Melt butter and chocolate over low heat [or in the microwave]. Set aside to cool. Beat eggs until light in color. Add sugar and vanilla and blend well. Stir in chocolate mixture. Add flour, baking powder, and salt, and mix well. Fold in nuts and chocolate chips. Bake in a greased 9" x 13" pan at 350F for about 35 minutes. Cut into bars.
-The Wellesley Cookie Exchange Cookbook, recipe submitted by Susan Mahnke Pe