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Jun 22, 2004
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From the May 2005 issue of For Me magazine.

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You'll need:

  • an 8- or 9-in. square baking pan
  • nonstick foil
  • 2-qt saucepan
  • heatproof rubber spatula
  • wire whisk
  • measuring spoons
  • measuring cup for dry ingredients
  • wooden toothpick or skewer
  • oven mitts
  • wire cooling rack
Makes 16
  • 1 stick (1/2 cup) butter
  • 4 oz unsweetened baking chocolate, broken up
  • 1 1/3 cup sugar
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 3/4 cup all-purpose flower
[*]Heat oven to 350 degrees F. Line an 8- or 9-in square baking pan with foil.

[*]With rubber spatula stir batter & chocolate in saucepan over low heat until melted & smooth. Off heat, whisk in sugar, eggs & vanilla.

[*]Lightly spoon flour into a 1/2- & 1/4-cup measure until overflowing. Sweep off excess with the back of a knife.

[*]Stir flour into batter with rubber spatula just until blended. Spread batter in lined pan.

[*]Bake 25-30 minutes. Check for doneness @ 25 minutes by inserting a toothpick near the center of the brownies. It should come out with moist little crumbs clinging to it. Cool completely in pan on wire rack. To remove brownies from pan, lift by ends of foil. Cut in squares.

this is pretty much the recipe i use, but i add crushed almonds or nuts for an extra crispy taste

Another Yummy Recipe, im a nanny, my children i look after will like this one


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