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Fiddlehead Brownies Recipe

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This recipe for Fiddlehead Brownies, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Allison Rowland

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter
6 oz. unsweetened chocolate
7 eggs
1/2 tsp. salt
3 c. granulated sugar
2 t. vanilla
2 c. unbleached white flour
2 c. chopped walnuts (optional)

Directions:
Directions:
Preheat oven to 325 and place rack in center of oven. Lightly oil and flour 17x 12" jelly roll pan.

In a small pan over low heat, or in a covered glass bowl in the microwave, melt together butter and chocolate. Cool slightly.

In a large bowl with and electric mixer set on high, beat eggs and salt until foamy. Add sugar while beating. Beat until very light and fluffy (batter will be a pale lemon color). Add vanilla.

Using a large spoon or spatula, stir chocolate mixture into eggs until batter is marbled in appearance.

Begin to stir in flour with a few strokes of the spoon, then add walnuts and mix just until completely blended. Don't overmix.

Pour into prepared jelly roll pan and spread evenly with a spatula. Bake for 30 minutes until a knife inserted in center of brownies comes out clean, and edges are slightly puffed and cracked. (These are best if they are not overbaked).

Remove from oven and cool for 10 min. in pan, then run a knife around edges, and cut into 2 inch squares. Use a spatula to remove from brownie pan and arrange on plates to eat at once, or wrap well and store at room temperature for up to 2 days, or freeze for later.

Number Of Servings:
Number Of Servings:
Makes 48 brownies

 

 

 

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