"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

Fudgy Brownies Recipe

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This recipe for Fudgy Brownies, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fine Cooking Chocolate (Gianni V.)
Added: Sunday, November 5, 2006


10 Tbs. unsalted butter
5 oz. bittersweet chocolate
2 oz. unsweetened chocolate
1 cup granulated sugar
2 tsp. vanilla extract
Pinch table salt
2 large eggs
1 large egg yold
2/3 cup all-purpose flour

Position rac in the middle of the oven and heat to 350 degrees.

Butter an 8-inch-square pan, line the pan bottom with
parchment and then butter the parchment.

In glass double boiler, melt the butter and both chocolates
together and let cool slightly.

Whisk in the sugar and then the vanilla and salt. The mixture
will be somewhat grainy; this is fine.

Whisk in the eggs and egg yolk, one at a time, stirring each
time until blended.

Add the flour, beating until thickened and smooth, 30 to 60

Pour into the prepared pan and bake until a toothpick inserted
in the middle comes out with moist crumbs, not wet batter)
clinging to it, 35 to 45 minutes.

Set the pan on a rack until cool enough to handle.

Run a paring knife around the inside edge of the pan and then
invert the pan onto a flat surface and peel off the parchment.

Flip the baked brownie back onto the rack to cool completely.

Cut into squares with a sharp knife.

Serve plain or with vanilla ice cream.16

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours




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