"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Belgian Chocolate Brownies Recipe

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This recipe for Belgian Chocolate Brownies, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Richardson
Added: Friday, April 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz unsweetened Belgian chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter
6 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon salt
3-1/2 cups sugar
2 cups flour
1 tablespoon milk
2 cups coarsely chopped walnuts or pecans

Directions:
Directions:
Preheat the oven to 375. Lightly butter a 13x9 pan.

Melt the chocolate and butter together in a small pan over low heat. Stir to combine and set aside to cool.

Combine the eggs, vanilla, salt and sugar in a large bowl and stir together vigorously with a large wooden spoon until light and fluffy.

Add the flour and the chocolate mixture, in alternating batches, to the egg mixture, stirring until it's a smooth thick batter. Stir in the nuts. Spread the batter in the prepared pan. Brush milk evenly on top. Bake until risen, lightly cracked on top and just set, about 35 minutes. A toothpick inserted in the center should come out chocolate-coated. Remove from the oven and cool completely in the pan before cutting.

Number Of Servings:
Number Of Servings:
18 brownies
Personal Notes:
Personal Notes:
This recipe works well with any brand of baking chocolate, but it's best with a rich baking chocolate like Callebaut or French Valrhona.

 

 

 

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