Here is the recipe.
Best Brownies in Great Valley
1 1/4 cups butter or margarine
3/4 cup unsweetened cocoa
1 1/3 cups flour
1 teaspoon salt
1 teaspoon baking powder
4 eggs
2 cups sugar
1 teaspoon vanilla
12 ounces chocolate chips
1 cup (+/-) chopped pecans or walnuts
Make the following mixtures in three separate bowls:
Cocoa mixture (in largest bowl): melt butter; stir in cocoa.
Dry mixture: Mix together flour, salt, baking powder.
Egg mixture: Mix together eggs, sugar, vanilla
Alternately add the dry mixture and the egg mixture to the cocoa mixture. Stir just until smooth. Add chocolate chips and chopped nuts. Bake in greased 9” x 13” pan at 350 degrees for 30 mintes.
The keys to success are to not overcook (they will not look completely done at first) and to let cool completely before serving. Brownies get that need tender/crisp shell on top when they are popped straight into the fridge after being removed from the oven.
1 1/4 cups butter or margarine
3/4 cup unsweetened cocoa
1 1/3 cups flour
1 teaspoon salt
1 teaspoon baking powder
4 eggs
2 cups sugar
1 teaspoon vanilla
12 ounces chocolate chips
1 cup (+/-) chopped pecans or walnuts
Make the following mixtures in three separate bowls:
Cocoa mixture (in largest bowl): melt butter; stir in cocoa.
Dry mixture: Mix together flour, salt, baking powder.
Egg mixture: Mix together eggs, sugar, vanilla
Alternately add the dry mixture and the egg mixture to the cocoa mixture. Stir just until smooth. Add chocolate chips and chopped nuts. Bake in greased 9” x 13” pan at 350 degrees for 30 mintes.
The keys to success are to not overcook (they will not look completely done at first) and to let cool completely before serving. Brownies get that need tender/crisp shell on top when they are popped straight into the fridge after being removed from the oven.
Janet and I have enhanced the brownies with some premium chocolate. We doubled the chocolate chips using dark chocolate chips and added a really good mint chocolate bar.
