boston cooking school brownies
(1 rating)
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I got this Recipe in a magazine called Saveur. I haven't tried it yet, as I just got it a few minutes ago, but it sounds yummy! The recipe card says "this recipe for a gooey and rich brownie was originally published in fannie Merritt Farmer's The Boston Cooking School Cook Book. Little, Brown, 1911"
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(1 rating)
yield
9 serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For boston cooking school brownies
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16 Tbspbutter plus more fro greasing
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4 ozunsweetened chocolate
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2 csugar
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2eggs, beaten
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1 1/2 tspvanilla extract
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1 croughly chopped walnuts
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1 cflour
How To Make boston cooking school brownies
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1Heat oven to 350 degrees. Grease an 8x8 baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.
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2Melt butter and chocolate together in a 2 quart saucepan over low heat, stirring constantly with wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. add walnuts and flour, stir until incorporated.
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3Pour batter into baking pan and spread evenly. bake for about 60 minutes or until a tooth pick inserted into the center comes out clean. Let brownies cool for at least 2 hours. Cut and serve.
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